30 November, 2009

Really Healthy Cranberry Walnut Scones


Scones are a very English thing. The German translation for scone is English tea roll, or something along those lines. The English people have with their afternoon tea. This tea session is not to be confused with the supper or dinner that the English also call "tea" sometimes. At the scones tea session you actually have a cup of the same and a scone. Everything understood so far?
For some reason, I never came across scones when I lived in England as an au-pair girl. Perhaps afternoon tea wasn't big in the family I stayed with. Apparently they have it with something called clotted cream.... not sure what exactly that is. It's probably only available in England.
Anyway, here in Dubai they also have scones. I like them, as you can bake them sweet or not so sweet and then add butter jam or honey.
Until this morning, I actually never thought of making them myself. When I came across a couple of scone recipes I wanted to make them.  I threw a few recipes together and out came some lovely cranberry walnut scones. I had them straight out of the oven, while my visiting sister had them with butter and honey. They were really tasty and I just love the fact that he whole thing is actually a healthy treat.
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CRANBERRY WALNUT SCONES

175g wholewheat flour
75g rolled oats
2 tablespoons flax seeds
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 tablespoons coconut oil
4 tablespoons honey
4 tablespoon dried cranberries
4 tablespoon chopped walnuts
1/4 cup low-fat buttermilk
1 egg, lightly beaten

Serves 8
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Preheat oven to 200C. Line a baking sheet with parchment paper.

Put flour, oats flax seeds, baking powder, salt and spices into a food processor and blend. Add coconut oil and honey. Pulse until the mixture becomes crumbly. Pour the buttermilk in a constant stream into the food processor while pulsing. Mix until just combined. The dough should be sticky. If it is too dry, add more buttermilk, by the tablespoon. If too liquid add a little flour.

Transfer dough to a well-floured surface. Knead in the dried cranberries and chopped walnuts. Make a ball ourt of the dough and pat it down to a circle, about 1-1,5 inches high. Quarter the dough with a knife, then curt each quarter into halves. Transfer scones to the baking. Keep them 1-2 inches apart.

Brush scones with beaten egg. Bake for about 25 minutes or until golden brown at the edges. Serve hot or at room temperature with butter and honey/jam or sweet butter.

3 comments:

  1. I apologize for being an ignorant American who does not know how to translate the metric system....but are you familiar with how many cups 175g is, and what 200 degrees Celsius is in Fahrenheit?

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  2. AnjasFood4Thought17 January 2010 at 21:03

    Hi Ryan, I think 175g of flour is about one cup, and 200C is 400F. There are converters for almost everything on the web. Better you double check.

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  3. Just found your site. Your baked goods recipes look really yummy. Just to clarify about English scones, they are a different shape from the ones you make which I think must be American recipes. Scones here are round and usually, but not always either plain or with some type of raisin or sultana (golden raisin). Usually served with butter and jam, and with cream, usually the clotted you mention, as a cream tea. They are a tradition in Devon and Cornwall and there are even discussions as to whether or not you put the jam on the clotted cream or the other way around as well whether or not you put butter on the scone first. For a cream tea you are better off serving plain scones. They are kind of like American biscuits. Have you ever tried making an American shortcake and serving with strawberries and cream? Used to eat that growing up in the States.

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