Honey Wholemeal Scones Recipes

LOW FAT WHOLEMEAL/HONEY SCONES

Steps:

• Pre-heat oven to 200°C.
• Sieve the self rising flour and the whole meal flour together. Mix by letting it flow through your fingers for air.
• Add the baking soda and continue to mix.
• Next chop the margarine into small cm squares and drop into the mix. Break down the margarine with your fingers till all of the clumps are gone.
• Add 8 drops of lemon juice to the milk. Then slowly add the low fat milk into the mix. I use a knife to work in the milk to keep as much air in the mix.
• Continue adding milk until mix is moist and add in the honey.
• Powder you chopping board with flour and kneed the mix for a few second so as not to force out the air. Maneuver the mix like a pizza base and lay flat on board.
• Cut into 6 - 8 pieces and roll into shape about 1" to 1 &1/2 " thick and place on floured baking tray.
• Place in pre-heated oven for 10 - 15 minutes. Cool and enjoy!

HONEY WHOLEMEAL SCONES

Steps:

• Combine dry ingredients in a bowl. Rub in butter until mixture resembles coarse crumbs. Stir in honey and add as much milk as needed to form a soft dough.
• Turn out onto a floured surface and knead lightly. Pat down to desired thickness and cut out scones of desired size (I use a 7.5 cm glass).
• Bake at 220 °C for about 8 minutes.

WHOLE-WHEAT GINGER SCONES

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, baking powder and baking soda and stir in the sugar. Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
• Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if you're using a mixer, it will still have some lumps.
• Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer. Add the ginger and process or mix at medium speed just until the dough comes together.
• Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick. Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 15 to 18 minutes, until lightly browned. Cool on a rack.

SIMPLE SWEET SCONES

Steps:

• Heat oven to 425°F (220 Celsius).
• Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs.
• Add sugar; toss to mix.
• Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly).
• Place dough on floured counter and knead gently until the dough comes together in a ball.
• Pat or roll into a circle about 1 1/2 inches thick.
• cut each circle into 6 or 8 wedges.
• place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft.
• Bake about 12 minutes, or until medium brown on top.

WHOLE-WHEAT BUTTERMILK SCONES WITH RAISINS AND OATMEAL

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment.
• Sift together flours, baking powder, baking soda, sugar and salt. Stir in oatmeal. Rub in butter, or place in a stand mixer fitted with the paddle and beat at low speed, or pulse in a food processor, until incorporated. Add buttermilk and raisins and mix just until dough comes together.
• Transfer to a lightly floured work surface and gently shape into a 1/2-inch thick rectangle. Cut either into 2-inch circles with a biscuit cutter or into 6 squares, then cut each square in half on the diagonal. Transfer to baking sheet. Bake 15 minutes, until browned on the bottom. Flip over, bake 2 more minutes, and remove from the heat. Serve warm or allow to cool.