Scones can be best described as half bread and half cake like in texture, they have a crusty look but are softer inside. They are not too sweet or buttery, an excellent breakfast. I have used whole wheat flour for making them, added some fresh blueberries and did a lemon glazing, it was perfect for these blueberry scones..
Need To Have
- Whole Wheat Flour - 1 cup
- Mawa Or Milk Powder - 1 tablespoon
- Fresh Blueberries - 1/2 cup
- Milk - 1/2 cup
- Baking Powder - 1/2 tablespoon
- Butter - 1 tablespoon
- Oil - 1 tablespoon
- Sugar - 1 tablespoon
- Salt - 1/4 teaspoon
- Confectioners' Sugar - 1 cup
- Butter - 1 teaspoon
- Lemon Juice - 1/4 cup
Sift the flour and the baking powder, add the mawa, salt, sugar, butter and oil, the butter should be cold. Mix it with your fingers, it should look like a crumbly mixture. To this add the blue berries, mix it lightly so as to not smash the berries. Now add the milk little by little, bring everything together to form a sticky dough, you will be left with a tablespoon or more of the milk, use it for glazing. Take the dough on a floured surface, pat it with your hands to form a circle, slice it like a pizza. Transfer the slices to a greased tray (I used a parchment paper for removing it easily), brush with the remaining milk and bake it at 400F for 15 to 20 mins. Cool the scones a little before applying the glaze. For the glaze, mix the lemon juice, sugar and butter and heat in the microwave till it thickens, stirring in between. Pour the glaze over the scones, leave it to set a bit and then serve them.
Sending it to Tickling Palates for the I Love Baking event,
to Taste Of Pearl City for the Healthy Morsels - Pregnancy event,
to Srav's Cooking Concepts for the CC - Spring Seasonal Food event,
to Food Corner for the Midweek Fiesta event and
to Sumee's Culinary Bites for the Bon Vivant - Breakfast Ideas and Vardhini's Bake Fest events.
Do not think there is too much sugar, half of the glaze drips away.
It's a little sticky to handle the dough but don't make it very dry.
Can use heavy cream instead of milk to get richer scones.
I have done a thin glazing.