MADE A RECIPE FROM THE BLOG? Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK

Weekend Baking - Whole Wheat Currant Scones

Whole wheat and Currant Scones

G'Morning weekend! This is going to be a lazy one and as my plan goes, filled with food, made and eaten... :)

It is also deceptively sunny and the outside 'looks' warm from inside my cozy apartment. Truth is, as the weather reports, it's not the coldest day yet this year (that was yesterday) but, it is way too cold and windy to be venturing outside without a real, immediate reason..

DSC_0045-1

Especially, not when you have all the ingredients to make scones and tea and the perfect excuse to as well! :)

Happy Saturday folks! :)

Whole Wheat Currant Scones

150g whole wheat flour, stone milled

50g regular flour

60g butter, cold

1-1/2 tsp baking powder

130g sour milk, cold (I used homemade but you can substitute with kefir)

1/2 tsp salt

2 T raw sugar

1/2 tsp cinnamon

handful of dried currants

melted butter for brushing

Whole wheat and Currant Scones - Served with cream and jam

Preheat oven to 425F

Sift together the flours, baking powder, salt, sugar and cinnamon. Cut the butter into the mixture into pea sized pieces. Toss in the currants. Add half the sour milk and mix. Add the remaining milk one tablespoon at a time and gently knead just enough to make a dough. It will be slightly sticky. Do not add more flour.

On a well floured surface, pat the dough into one inch thick circle. Cut into sixths. Brush the tops with melted butter and sprinkle some raw sugar on the top. Bake for 10-12 minutes until the scones have risen and the tops are golden.

Cool on tray for a few minutes and serve with clotted cream/butter and homemade jam.

MADE A RECIPE FROM THE BLOG?

Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK