In The Country and Healthy Scones
I took my countertop pizza oven for an easy DIY lunch on Sunday afternoon. I don’t bother making pizza dough, I use large pita bread instead..easy and delicious.
Hayley and her cousin Amy making scones for afternoon tea on the deck and the homely farmhouse kitchen.
Cooking the damper in the fire pit.
Of course one of the joys of visiting the country is enjoying country cooking and scones rate number one in my book.
This recipe is for a healthier scone, you can’t taste the difference but there is no butter or sugar in these scones. Use whatever flour you like. I used white spelt flour but you can use wholemeal spelt flour, wholemeal plain flour, normal white flour if that’s what you like.
Preheat your oven to 220 degrees.
2 cups white spelt flour or whatever flour you choose, plain not self raising.
2 tsp baking powder
1 tablespoon honey
1/4 cup rice bran oil
3/4 cup milk (I used lite milk)
Sift flour and baking powder into a bowl and create a well in the centre. Whisk the honey in the oil until it dissolves. Pour into the well along with the milk. Mix with a blunt knife until you have a soft dough.
At this stage you can leave them plain or add sultanas, dark chocolate chips, blueberries, dates, whatever takes your fancy.
Sprinkle some flour on your bench and knead dough very lightly (you don’t want tough scones by overkneading). Cut scones out with a round cutter and place on a baking paper lined oven tray close together. Brush the top of the scones with a little milk, place in the oven and bake for 12-14 minutes until risen, golden and cooked inside.
In keeping with the spirit of health, I served my scones with 100% fruit rhubarb and berry jam and lite greek yoghurt to replace the cream.