English Scones. Even if you have never been to the UK, I am sure you have heard of these rich and buttery English quickbreads, that are usually served with clotted cream and jam or fresh strawberries.
If you like the rich and buttery description above, then you might feel disappointed now. Ok we are still talking about scones here, but this is a lighter and healthier version.
Buttermilk has substituted half of the butter, and a mix of whole wheat and regular flour has been used. I admit that these are not so rich as regular scones, but they are delicious and chewy on the inside with dark chocolate chunks and dried cherries hiding in every bite.
These healthy, whole wheat scones are easy to make and taste delicious. Serve them warm with fresh butter and your favorite jam, alongside a steamy mug of coffee or tea. My favorite breakfast.
- 100 gr all purpose flour
- 145 gr whole wheat flour
- 1 tbsp baking powder
- ½ tsp salt
- 50 gr dark or light brown sugar
- 45 gr chilled butter cut into small pieces
- 50 gr chocolate chips
- 70 gr dried cherries
- 175 gr cup cold buttermilk
- 1 large egg
- 2 tsp vanilla extract
- 1 large egg white, lightly beaten
- 25gr sugar
- Preheat oven to 375°F (190° C).
- Sift together flours, baking powder and salt in a large bowl. Add the sugar. Cut in butter with a pastry blender or rub in with your fingers. Add the chocolate and the dried cherries.
- Make a well in the center. Add buttermilk, egg and vanilla extract. Using a flat-bladed knife or a fork, stir until dough almost comes together.
- Place on a lightly floured surface and knead gently for a couple of minutes.
- Roll or pat dough into a circle. Cut the dough into rounds (with a cookie cutter) or wedges
- Brush egg white over dough and sprinkle evenly with sugar.
- Bake for about 18-20 minutes or until golden brown and serve warm.
Original recipe: Skinny Taste