Whole Wheat Cream Scones

Name: How to cook Whole Wheat Cream Scones - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 scones
Cuisine: Us

Introduce

Chef :

Swapna

Whole Wheat Cream Scones

Whole wheat cream scone is made using wheat flour and cream. Scones are a single serve dish similar to quick bread or cake but are not made with yeast and are less sweet. They are very quick to make and are made with flour, fat and leavening agents. They are then placed on a baking tray and baked until golden. They are served with morning or afternoon tea. They are also served in the bakeries and coffee houses. They can be sweet or savory. Traditionally scones are served with jam and clotted cream topping.

Ingredient

Food ration :

30 scones

Cooking time :

30 minutes

2 cup

whole wheat flour

2 cup

self raising flour

3 tbsp

sugar

300 ml

heavy cream

1/2 tsp

salt

1 cup

milk

2 tsp

baking powder

2 tsp

vanilla essence

Cooking instructions

* Step 1

Sift together whole wheat flour, self-raising flour, salt and baking powder together. Add sugar and mix well.

* Step 2

In a bowl take heavy cream. Add vanilla essence. Mix well. Add cream to the sifted mixture. Mix it gently with a spatula.

* Step 3

Add milk to it and mix gently and just get the flour together.

* Step 4

Dust the surface with some flour and take the flour mixture on it. Bring the dough gentlty together like a ball. Do not over knead the mixture. It will inhibit in rising of scone while baking and thus result in dense scones.

* Step 5

Gently pat and spread the mixture to form a rectangle.

* Step 6

Now fold in from edge to center from one side. We are laminating the dough. It is like we do for making puff pastry sheets or croissant. lamination of dough will help in getting good flaky layers.

* Step 7

Fold similarly from the other edge to the center. Again press and spread the mixture to form a rectangle and repeat the process of folding the edges to center as above. Repeat this for one more time. Folding the edges helps into getting layered and flaky scones.

* Step 8

Now after folding two - three times, pat and press gently to form a rectangle of 2 inch thickness

* Step 9

With the help of cutter or small round bottle cut the scones. Rub the cutter with flour before cutting. The cutter should not be twisted while cutting. This again inhibits in rising of the scones.