Prep 10 mins
Cook 20 mins
This recipe comes from a cookbook of Cynthia Barcomi and believe it or not the scones truly taste like miniature soda breads. A very yummy and special breakfast treat.
- 140 g whole grain flour (I use whole spelt flour)
- 140 g flour
- 30 g sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon caraway seed
- 1⁄2 teaspoon salt
- 75 g chilled butter
- 120 ml milk
- 1 egg
- 60 g raisins
- 50 g oats or 50 g nuts
- Preheat the oven to 190°C/375°F.
- In a big bowl combine all dry ingredients except for raisins and oats/nuts.
- Add butter and work into a crumbly dough.
- Whisk together egg and milk and add to dry ingredients. Stir in only until just combined.
- Fold in raisins and oats/nuts and roll out on a lightly floured surface.
- Using a glass or cookie cutter cut out scones of desired size (I use a 7.5 cm glass).
- Bake for 20 minutes until golden brown.
Mmmm, lovely taste that isn't sweet like cake. I used a small portion of both the raisins and nuts. My flour mix was unbleached white and whole wheat and as I didn't have any caraway seed I put in 3/4 tsp of poppy seed ( I made a half recipe). Be sure to make some before the group arrives for coffee/tea!
So good Lalaloula.... so good. My very picky dh loved these biscuits. I omitted the caraway seeds but did use the raisins, beautiful golden ones. A lovely tender, light and fluffy scone, with great flavor. We enjoyed them very much. Sorry for the not so great picture. Will submit more, next time I make these and I will make these again.