Recipes, AutumnVanessa Gerbrandyscones, cheese scones, granola scones, wholemeal scones1 Comment

Wholemeal Scones for breakfast

Recipes, AutumnVanessa Gerbrandyscones, cheese scones, granola scones, wholemeal scones1 Comment
Wholemeal Scones for breakfast

This week we're back to school after such a wonderful two week break visiting friends and family in Holland and decorating our home in Scotland. The pathways were filled with golden leaves and the girls were snuggled up in their winter scarves. The light was shining so bright and the sky was piercing blue. It's a beautiful start to the week.

After the school drop off I came home and baked a batch of breakfast scones with my mother who's staying with us for a few days and sat quietly reading the paper with a coffee. The moment was divine. I can't wait to collect the girls and offer them a freshly baked scone and cup of warm milk this afternoon. 

Now I have to tell you that my mother bakes the best scones. She has such a array of scone recipes from plain scones to granola scones, cheese scones and now these mixed flour scones which we made up together. Halving the flours with a mixture of wholemeal and white make a lovely crumbly texture and they're slightly more filling for the colder days. Below I've shared the recipes for both the wholemeal mix scones and the cheese scones. The granola recipe can be found on La Coqueta's blog which I shared as part of Celia's Cooking with Children series. 

Wholemeal Scones

Ingredients (Makes 18 small scones)

  • 6 oz organic white self-raising flour
  • 6 oz organic wholemeal self-raising flour 
  • 2 oz demerera sugar
  • 3 oz butter (room temperature)
  • Enough milk to make a soft dough

For the topping: 

  • one egg mixed with a little milk to form an egg wash 
  • a spinkling of demerera sugar

Pre-heat the oven to 220 degree C (fan 180 degree C). Place the flour in a large mixing bowl and add the butter. Using your hands hide the butter into the flour by rubbing both ingredients together. Add the sugar and mix again. (The secret of a good scone is not to handle the mixture too much. You need to work quickly and carefully.)

Make a well in the middle of the mixture and pour in the milk. Using a blunt knife, mix until you have a soft dough. On a floured surface carefully press out the dough with your hands to a 2 cm thickness and cut into rounds. We used a cutter size of 4.5cm.  Brush the tops with the egg and milk wash and sprinkle a little demerara sugar on top. This will form a lovely crunch when baked. Bake for 10-15 minutes until the tops turn a golden brown.

Cheese Scones

Ingredients (Make 18 small scones)

  • 6 oz organic white self-raising flour
  • 6 oz organic wholemeal self-raising flour
  • 1 teaspoon English mustard powder
  • 3 oz butter (room temperature)
  • 3 oz grated cheese (we used medium cheddar)
  • Enough milk to make a soft dough

For the topping:

  • Milk 
  • Grated cheese

Pre-heat the oven to 220 degree C (fan 180 degree C). Place the flour in a large mixing bowl and add the butter. Using your hands hide the butter into the flour by rubbing both ingredients together. Add the mustard powder and mix again adding the cheese gradually. 

Make a well in the middle of the mixture and pour in the milk. Using a blunt knife, mix until you have a soft dough. On a floured surface carefully press out the dough with your hands to a 2 cm thickness and cut into rounds. Again, we used a cutter size of 4.5cm. 

Brush the tops with milk and sprinkle a little grated cheese on top. Bake for 10-15 minutes until the tops turn a golden brown and the cheese is melted.

Bon Appetite!

Vanessa xx