Whole wheat buttermilk scones

I have to confess I am not a breakfast person. I am forcing myself into the habit of having something for breakfast these days for health reasons. Not being very successful, coss the only time I think of breakfast, is when I am driving to work. I tried store bought cereal bars, didn’t work for me. They were either too sweet or too gritty or filled with fruit preserve which became messy etc. Not that I was finding reasons to support my cause of skipping breakfast, but it didn’t work. I finally decided on making something myself, that was not too sweet, was fairly healthy and was not messy to eat on the go. The first success has been these scones.

I stumbled upon this recipe here, and stuck to it religiously, except that I used regular chapati flour and omitted the cloves. I also used the food processor to do some initial mixing on the dough. But it came out perfect! Thanks to ‘Skinny Gourmet’. DH and I have been taking these along to eat on the go, and its just the perfect size. 🙂

1 cup + 1 tbsp whole wheat flour(I used chapati flour)
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3 tbsp sugar
3 tbsp butter, diced and set in the freezer for about 30 minutes
5 tbsp cultured low fat buttermilk
2 tsp pure vanilla extract
1/4 cup (packed) raisins
1 tsp cinnamon

1 tbsp cultured low fat buttermilk
1 tbsp sugar in the raw

Preheat oven to 400 degrees.

In a food processor or blender, blitz together the dry ingredients: flour, baking powder, baking soda, sugar, salt and cinnamon. Add in the cold butter and pulse until the mixture is coarse and the butter is distributed well..Add the vanilla extract and pulse. Add the buttermilk 1 tbsp at a time and pulse. When you reach 4 tbsp, remove the dough onto a work surface or a bowl and add the raisins. Mix the raisins in the dough and press together to form a ball. You may or may not need the extra 1 tbsp buttermilk. It depends. Take care not to knead the dough too much, or it would become dense upon baking. You can also do this entire process by hand. If so, mix in the butter and other ingredients initally with a fork, so that the warmth from ur hands does not melt the butter. Cold butter, really helps make tender scones.

Once you get the dough into a ball. Divide it into two equal parts if making mini scones like I have made. If not, have it whole. Pat the ball of dough into a disc. Each of my disks were roughly 6 inches in diameter. Cut the disc into 6 equal triangles. Place the triangles of dough onto a parchment lined baking sheet. Brush the tops with buttermilk and sprinkle generously with the coarse sugar.

Bake at 400F for about 15 minutes. Cool completely on a wire rack. Enjoy for breakfast with butter and jam or with a cup of English black tea and clotted cream.

Verdict: The scones were light and tender. We loved them warm with the smell of vanilla and cinnamon filling the kitchen. Cinnamon – raisin is always a winning combination and when it goes with whole wheat, all the more better!

Sending this to ‘WWC – Whole wheat for breakfast’ event, and Champa’s weekly ‘Bake Off’ event.

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