Last Updated on June 9, 2017 by Chef Mireille
Most of the breads this week are yeast-risen breads, but I thought I would do at least 1 quick bread, for those of you who don’t have the time to wait for the dough to rise.
When I worked at a tea house, I became a scone expert. The place served classic British High Tea and the first course is always scones, accompanied by lemon curd, bitter English marmalade and clotted cream (which I hated making).
Daily, we always had classic cream scones and then two other flavors, that would change. Scones are actually really easy to put together and bake rather quickly, so is not as difficult or time consuming as many people imagine them to be.
This version is a little healthier due to using oats & whole wheat flour and also I made these eggless…as a tribute to all my non egg eating talented Vegetarian bloggers doing BM with me…Hope you like this recipe and try it at home!
Traditionally, scones are made using the biscuit method. Cutting cold butter into flour and then adding wet ingredients, until a soft dough is formed, as in my Broccoli Buttermilk Biscuit recipe. I found a scone recipe online, using the well method. I made a few changes to that recipe and with this easier methodology, there is no reason not to try these delicious scones,
My Healthy Version of Scones
1 cup whole wheat flour
1/2 cup all-purpose flour
2 cups Bob’s 5-grain cereal blend (alternatively, you can just use oats)
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup dried cherries
2 bananas, mashed
1/2 cup butter, melted
1/3 cup milk (I used skim milk – another attempt to make them a little healthier)
heavy cream, for brushing the tops
1 teaspoon sugar, for sprinkling on top
Preheat oven to 425 F.
In a bowl, combine all the dry ingredients.
Make a well in the center
and pour in the milk and butter.
Slowly start incorporating the flour into the well, until you have a dough.
The dough will be a little dry.
Now, add the mashed banana and mix well. Now fold in the dry cherries and you will have a soft dough.
I have this scone pan, bought when I was scone crazy while working at the tea house.
However, if you don’t have a scone pan, just turn the dough onto a lightly floured surface and using a biscuit cutter or a glass, cut out scones and place on a greased cookie sheet.
Brush the tops with heavy cream and sprinkle with a little sugar.
Bake for 20 minutes, until golden brown.
These are more dense and not as light as traditional scones, but I wasn’t expecting them to be because of all the whole grains I used. However, they are deliciously moist inside, with a nice crusty top and are very filling, which means you can’t eat a lot of them. Great for maintaining your weight!
Enjoy them with preserves and lemon or lime curd! See lemon curd recipe here.
I took these to an event and they were gobbled up before I could finish cutting them to share with everyone!