Scones are such a nice weekend breakfast or tea treat but they can feel very heavy if they are made of white flour only. Also, after a couple of days they can easily turn into what I usually call for fun ‘duck killers’ in reference to the hippy mother’s bread in About A Boy.
This recipe works well because it makes a nice little batch of lighter and healthier scones. Well, they also give me the perfect excuse to smother them in butter and home-made rhurbarb jam.
approx. 20 small scones
- 100 gr. white flour
- 150 gr. wholegrain flour
- 50 gr. soft butter
- 3 eggs
- 3 tablespoons milk
- 1 pack dry yeast
- 1 tablespoon honey
First mix the yeast with the tepid milk and let it rest for 10 minutes. Pre-heat the oven to 200C/400F.
Blend the flour and soft butter until it’s fully absorbed.
Mix two eggs, salt, honey and yeast and add to the flour mix. Knead quickly and roll the dough to 1 cm thickness and cut small circles.
Cover your baking tray with foil and butter the surface. Put the scones on the tray and glaze each of them with egg yoke.
Bake for 20 minutes.