Scones. I can’t think of many things as good as a warm, newly baked scones with dripping warm butter on and some sweet jam, or as a prefer it, some slices of strong cheddar washed down with a cup of steaming hot tea. It is easy to just whip up in no time and the ingredients are mostly things you have in the fridge and cupboard anyway. But no matter how good it is, after a few pieces (because it is impossible to just eat one) I always get a bit of a stomach ace and that feeling of being stuffed. So I have been playing around a bit with more “healthy” scones with less plain wheat flavour and more whole wheat and rye. This morning I made some with dried apples and fennel seeds in it, and it turned out really delicious. Crunchy and filling, so you can’t actually eat too many, and the apples gives a nice sweetness. I used dried apples that I still had laying around from last year, but to shred a fresh apple in to the mixture probably works out fine as well. Maybe reduce the yoghurt slightly in that case.
There are so many possibilities for your scones; they really don’t have to be just wheat and white. Or what do you reckon? What is your favourite?
Whole wheat scones with apple and fennel
2 dl whole wheat flour
1 dl flour
1/2 dl sunflower seeds
1/2 dl whole flax seeds
1 tsp baking powder
1 tsp fennel seeds
1 dl dried apple pieces
1/2 tsp salt
1 tbsp honey
1 dl plain yoghurt
1/2 dl vegetable oil, preferably rapeseed
Turn the oven to 175 Celsius. Mix the flours, flax seed, sunflower seeds, salt and baking powder in a bowl. Ground the fennel seeds lightly to bring out the flavour and mix with the dry ingredients. Cut the dried apple pieces in smaller parts if they are big and add to the bowl.
Stir in the yoghurt, honey and the oil. Mix well to a dough that is sticking together but still feels wet.
Put a parchment paper on a oven tray and divide the dough in to four balls. Flatten them on the tray so that they are about 1 cm thick (or do as you usually do your scones). Pick them with a fork or a knife. Spread some sunflowerseeds over the surface.
Bake for 20-25 minutes.
It would be fun to know more about the history of scones, why did the British start eating them and how they became so loved. Why is the traditional filling jam and clotted cream? Have they always been eaten at afternoon rather then at breakfast? Anyone who can fill me in?