Saturday, September 22, 2012

Make My Saturday Sweet - Blog Hop #7

Hubby was given a South African Heart Foundation cook book at the grocery store a couple of weeks ago. It’s a paperback called Cooking from the Heart. Yesterday, just before the kids got home from school, he noticed a scone (biscuit) recipe and decided to try it. Now, he has helped me in the kitchen before, but I never saw him wanting to bake on his own and we’ve been married for seventeen years. So, it came as quite a surprise to me when he decided that he wanted to try the recipe and pulled it off like a pro! I was showering and getting dressed when I reminded him from the bedroom to get the oven on. He replied that there were already scones baking in the oven. My thoughts were, “Wow! That was fast!” I took these pictures, so that I could show you how great they turned out. We ate them with a sprinkle of cinnamon, butter, apricot jam (jelly) and grated cheese. Hubby said the recipe was really easy.
1 cup whole-wheat flour
1 cup cake flour
1 Tbs. baking powder
1 egg, beaten
1 cup plain low-fat yoghurt (yogurt)
¼ cup sunflower oil
1. Preheat oven to 180 C (356 F). Lightly grease a baking tray and dust with a little cake flour.
2. Mix flours and baking powder in a mixing bowl. Beat egg, yoghurt (yogurt) and oil together.
3. Stir egg mixture into the flour until it just forms a soft dough. (The trick to light scones/biscuits is not to over mix/overwork the dough.)
4. Gently press dough out onto a lightly floured surface to about 2 cm (about 1 inch) thick. Take care not to handle the dough too much.
5. Cut out scones using a small cookie cutter or water glass. (Hubby went slightly larger and he doubled the recipe too.) Dip the cutter or glass in extra flour if necessary.
6. Place scones on baking tray. The left-over dough can be pressed together and cut into more scones.
7. Bake for 15-20 min. or until golden brown and cooked.
Makes 12 small scones/biscuits

Now, on to the blog hop...

Amanda’s Books and More

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