SCONE-MANIA | Wholewheat heavenly fluffy scones with a hint of orange zest
Whoever said scones couldn’t be fluffy while at the same time deliver on wholesomeness is wrong. In 20 minutes, you could have piping hot scones served with clotted cream and jam – perfect for unexpected guests.
I love scones. Whether they are homemade, from a coffee shop (ok, maybe not the ones from Asia), plain, or with fruits, I simply can’t resist a piping hot scone fresh from the oven served with clotted cream and jam. Serve this with a steaming cup of english breakfast or earl grey tea and there you have me: my way of solo therapy for a Sunday afternoon.
Don’t be deceived. Scones are not difficult to make. The ‘trick’ though (to keep the scones moist and fluffy) is to halve the flour portion equally between plain flour and wholewheat flour. Also, be careful not to over mix the dough with your hands and the butter and milk must be added whilst cold. Most importantly, when baking scones, make sure you place each one close to each other. This will yield a better ‘uplifting’ (i.e. rising) effect when the scones bake.
The beauty of this basic wholewheat recipe is that you are free to add your own variations. I experimented with some orange peel (love the zesty citrusy touch) and sultanas, as well as playing up another variation using some chopped up dried figs from turkey.
Fluffy Wholewheat Buttermilk Scones
TOTAL TIME: 20 min | YIELDS: 8 large scones
- 1.5 cups self raising flour
- 1.5 cups self raising wholewheat flour (NB: if you are using plain flour, add baking powder to the mix)
- 1 teaspoon salt
- 60g butter
- 1 1/4 cups buttermilk (or full-cream milk)
- Grated zest of half an orange and half a cup of sultanas (optional)
- Preheat oven to 230C or 210C fan. Lightly grease and flour a baking tray. Sift flour and salt into a bowl.
- Chop butter into cubes and rub in the butter with our fingers until the mixture resembles coarse breadcrumbs.
- Add nearly all the milk at once and mix in quickly with a knife. Add remaining milk if needed and pull dough together into a rough ball. Add the grated orange zest and sultanas (if using). Turn dough out on to a floured board and knead by turning and pressing with heel of hand 3 or 4 times.
- Pat out to a 2cm thick round and cut into 4cm rounds with a floured cutter. Gather scraps together, knead lightly and cut out.
- Place scones close together on a lightly greased baking tray. Brush tops with a little milk and bake for 10-15 minutes, or until well-risen and golden.
- Voila. Scones should turn out beautifully golden and sumptuous. Note: For soft scones, wrap in a tea towel as soon as they come from oven. For crusty scones, do not wrap, cool slightly on a wire rack. Serve warm with butter or with jam and cream.
Decided to add another pancake recipe to my rather paltry breakfast collection on Kitchenmess. To amp up the fibre content of the pancakes, this time round I decided to inject some “oat goodness” to the wholewheat batter. To further boost the “health appeal” of these pancakes, I added some greek yoghurt into the batter and some baking powder to give the pancakes more “fluff”.
As for the syrup, I went a bit experimental by simmering the blueberries with maple syrup in an attempt to make my own home made blueberry compote. No rocket science here but these pancakes are not only healthy, but they also taste superb. For those of you who have kids, it’s definitely something you can feed your kids on without the associated guilt factor.
For pancakes (serves 1 – makes 3 medium sized pancakes):
- 1/3 cup wholewheat flour
- 1/4 cup rolled oats
- 1 cup full-cream/2% reduced fat milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla essence
- 2 tablespoons of yoghurt
- Butter, for frying pancakes
For blueberry compote:
- 1/2 cup of blueberries
- 2 tablespoons of maple syrup
- 1 tablespoon of water
1) Make blueberry compote. Heat a saucepan over low-medium heat. Chuck in the blueberries and add maple syrup and water. Bring to a boil then reduce heat to a low simmer for 5 minutes. Keep warm.
2) Make pancakes. Mix all the dry ingredients together in a bowl. Pour in milk and 1/4 teaspoon of vanilla essence. Whisk together until well combined.
3) Heat a non-stick skillet over medium heat. Add a small pinch of butter. Once melted, add a ladleful of pancake batter and cook on low heat. Flip when bubbles start to rise to top and continue to cook until batter cooks all the way through. Repeat process for remaining batter.
4) Plate the pancakes then pour the blueberry compote on top of the stack.
5) Now it’s time to serve your fluffy pancakes! Enjoy 🙂
So I woke up this morning thinking I’ll be embarking on a challenging hike today with some friends. On the presumption that I’ll be conquering the deadly Twin Peaks (name of trail) and burning a bucketload of calories, I thought I could justify devouring something scrumptious for breakfast without the associated guilt trip. Seeing I woke up early and had some wholewheat flour in my cupboard and some bananas lying around, I decided I’d whip up some healthy pancakes.
Unfortunately though – and much to my disappointment – everyone flaked due to sheer idle laziness and “adverse weather conditions”. Okay, they can be ‘forgiven’ given it is rather overcast and gloomy today so excuse duly accepted this time. Point is, I already made and ate these pancakes and was psyched about the hike. Luckily, I did end up hiking to the peak with another girlfriend to visit one of my closest friends who just gave birth to a baby daughter yesterday at Matilda Hospital. Guilt factor obliterated.
Anyways, enough of my ramble. Below is my healthy and delicious ‘no-brainer’ breakfast pancakes.
INGREDIENTS (serves one, makes 3 pancakes):
- 1/3 cup wholewheat flour
- 2/3 cup of milk
- Knob of butter for greasing pan
- 1 banana
- Maple syrup to drizzle
1) Whisk flour and milk thoroughly together in a bowl.
2) Heat up a skillet on medium heat. Add a knob of butter. Add a ladle of the pancake batter into the pan and cook for a few minutes until golden brown. Flip and repeat.
3) Repeat step 2 with the remaining batter (should make approximately 3). Layer the cooked pancakes onto a plate and keep warm. Slice the banana.
4) Serve pancakes with the banana slices and a drizzle of maple syrup.
Haven’t cooked for some time so I have been naturally aching to scratch that creative “itch”. Last week, I so happened to catch up with a good friend of mine who also happens to be a culinary aficionado. Admittedly, he is way more refined than me when it comes to the palate; at least he has experienced firsthand what it is like to work in a 3-star michelin restaurant. “Priceless experience”, he would say. He was kind enough to share with me two ‘secret’ recipes (well, not so much of a secret any longer after I publish it on KitchenMess) that will take no longer than 30 minutes to prepare and cook. One is the lazy man’s guide to a tasty ragout which I am about to share with you right now. INGREDIENTS (serves one):
- 1 sausage (I used lamb, hence the name “lazy lamb ragout”)
- 1 can of diced tomatoes in sauce (~411g tin)
- 1 tablespoon of tomato paste
- 1 teaspoon of worcester sauce
- 1 chopped small onion/shallot
- 1 bunch of torn basil leaves
- 1 cup wholewheat penne uncooked
- Salt and pepper, to taste
- Freshly grated parmesan (optional)
1) Heat saucepan, add a knob of olive oil and then throw in the diced shallots. After 1-2 minutes, open the can of diced tomatoes and pour all the contents in. Low boil for 20 mins, stirring occasionally. Add 1 teaspoon of worcester sauce and a squirt of tomato paste (~ 1 tablespoon). Season with salt and pepper. Stir until dissolved. 2) While tomato sauce is brewing, de-skin the sausage. Simply use a small knife to peel off all the skin.
3) Mash the sausage content with a fork and sprinkle with some black pepper. 4) Now to cook the pasta. Boil pot of water, add some salt and throw in one cup of dry penne pasta (I used wholewheat here to boost my overall fiber content for the day). Cook according to package instructions (roughly 10-11 minutes for al dente).
5) In the meantime, add the minced lamb mixture into the saucepan with the tomato sauce and with the aid of the fork and slotted spoon, quickly break apart the meat inside the sauce so that it more or less resembles a ragout. Cook for another 5-10 minutes until done.
6) By now the pasta should be ready. Drain the pasta in a colander and pour cooked pasta into a serving bowl. Pour the tomato lamb ragout sauce mixture on top of the pasta.
7) Sprinkle grated parmesan cheese if desired. And there you go, a 30 minute hearty ragout. Serve and enjoy.
What to do with an overripe avocado? An instinctive response would be to “mash it”! On that note, I decided to make a quick, healthy and fulfilling lunch that took no longer than 20 minutes. Whole wheat penne with mashed avocado dressing mixed in with a tomato salsa and garnished with parmesan shavings.
- 1 Avocado
- Wholewheat Penne Pasta (2 cups cooked)
- 1 tomato (diced into cubes)
- 1 garlic clove (grated)
- Juice of 1 lime
- Salt and pepper (as required)
1) Boil a pot of water and add pasta in. Cook according to package instructions (roughly 12 minutes for whole wheat penne if you are aiming for ‘al dente’ texture). In the meantime, mash avocado in a bowl. Squeeze juice of one lime and sprinkle pepper and salt. Grate some garlic into the mixture and mix well with a fork. Adjust taste according to personal preference.
2) Add chopped tomatoes into the avocado paste and mix together with the fork. 3) Drain cooked pasta in a colander and pour into bowl. Combine avocado tomato mixture with the pasta and toss to distribute evenly. 4) Garnish with more chopped tomatoes and freshly grated parmesan before serving.