We all love to have scones at home as an evening snack. But I wanted to check if we could have scones for breakfast too. And guess what, we loved it as breakfast too on a random weekend when our regular schedules went haywire!
That is when I thought these scones can work as 'breakfast on the go' with a cup of milk/coffee/tea. For the next 3 days of BM #25, I shall blog recipes which can qualify under the theme. Here are the scones for Day 1.
Whole Wheat Flour 1/2 cup
All Purpose Flour (Maida) 1/2 cup
Rolled Oats 1/2 cup
Sugar 3 Tbsp
Baking Powder 1 tsp
Baking soda 1/4 tsp
Salt 1/8 tsp
Cinnamon Powder 1/2 tsp
Cream Cheese 2 Tbsp
Pear, diced (I used 1 pear)
Buttermilk 1/2 cup (approx)
Walnuts, chopped 1/4 cup
Cinnamon and Sugar 1 Tbsp (Optional)
Chopped nuts as needed (Optional - I didn't use)
Method Of Preparation -
In a mixing bowl, sieve the wheat flour, all purpose flour, baking powder and baking soda. Add oats, salt and cinnamon powder to whisk well.
Preheat the oven to 375 F.
Rub in cold cream cheese into the flour mixture and add in the walnuts and diced pears.
Knead into a sticky dough by adding buttermilk as needed.
With Oiled fingers transfer the dough onto a parchment lined baking sheet and pat the dough into a half inch thick circular disc.
Brush the top with buttermilk and sprinkle cinnamon powder and sugar as needed. Optionally nuts can be sprinkled as part of the topping.
With a pizza cutter or a knife make 6-8 wedges of the dough and let them stick together.
Bake for about 20 min or until the top is golden brown.
Transfer the scones onto a cooling rack and serve them warm either with jam or whipped cream. (My kids loved them as is with a side of milk !)
Check the Blogging Marathon page for the other Blogging Marathoners doing BM#25.
Makes 6-8 wedges