Scones with brown cane sugar, raisins, walnuts and cinnamon -
a wonderful seduction
While looking for new bread recipes, i found a recipe for Scones on the "King Arthur Flour" page which contains a large proportion of whole grain flour and only a small proportion of sugar. In the beginning i was doubtful on whether whole grain fits to cookies or sweets. Compared with Richard Bertinet's recipe for Scones, it contains less sugar and butter / cream and does not need any eggs. Therefore buttermilk or milk and joghurt is used.
What can i say.... the same evening i had eaten half of the scones and the rest did not really have a fair chance.
A recipe that is addictive.
- 170 g. Whole Wheat flour, freshly milled
- 113 g. All-Purpose Flour or Cake Flour but high-gluten flour works as well
- 10 g. Organic Baking Powder
- 2 g. Salt
- 53 g. brown cane sugar
- 5 g. Cinnamon
- 113 g. unsalted Butter
- 57 g. chopped walnuts
- 128 g. Raisins
- 100 g. Joghurt and 100 g Milk
- Milk for coating and sugar for sprinkling
Preheat the oven to 200 degree. Combine the flours, baking powder, salt, sugar and cinnamon. Work in the butter until small clumbs form. Add the walnuts and raisins. Add the joghurt and milk and stir until the dough just becomes cohesive.
Turn the dough on a slightly floured surface and form it to a rectangle, 2,5 cm high.
Cut squares and put it on a parchment-lined baking sheet. Cool it down for 30 minutes in the fridge or 15 minutes in the freezer. Coat it with milk and sprinkle with cane sugar.
Bake for 22 minutes until light brown.
This recipe is forwarded to YeastSpotting