Buckwheat Granola Scones Food

BUCKWHEAT GRANOLA SCONES

Steps:

• Preheat oven to 375℉ (190℃) F and then lightly butter a cookie sheet. In a large bowl, stir together the flours, brown sugar and baking powder. Add the butter. Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal. In a separate bowl, mix the milk, egg and vanilla extract. Stir into the flour mixture. The dough will be sticky. With lightly floured hands, knead in the granola. Use an ice cream scoop or ⅓ cup measure to spoon the dough onto the cookie sheet, spacing them 2½ to 3 inches apart. Make 3 dozens. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on wire racks. Serve warm or cold.

DATE & BUCKWHEAT GRANOLA WITH PECANS & SEEDS

Steps:

• Soak the buckwheat overnight in cold water. The next day, drain and rinse the buckwheat. Put the dates in a pan with 300ml water and the cinnamon, and blitz with a stick blender until completely smooth. Add the buckwheat, bring to the boil and cook, uncovered, for 5 mins until pulpy. Meanwhile, heat oven to 150C/130C fan/gas 2 and line two large baking trays with baking parchment.
• Stir the oats and oil into the date and buckwheat mixture, then spoon small clusters of the mixture onto the baking trays. Bake for 15 mins, then carefully scrape the clusters from the parchment if they have stuck and turn before spreading out again. Return to the oven for another 15 mins, turning frequently, until firm and golden.
• When the mix is dry enough, tip into a bowl, mix in the seeds and nuts with the sultanas and toss well. When cool, serve each person a generous handful with yogurt and fruit, and pack the excess into an airtight container. Will keep for a week. On other days you can vary the fruit or serve with milk or a dairy-free alternative instead of the yogurt.

GRANOLA SCONES

Steps:

• Preheat oven to 375°F.
• In a large bowl, combine oatmeal, egg, buttermilk, and vanilla. let stand for 5 minutes.
• In large bowl, combine flours, ground flaxseed, sugar, baking powder , baking soda, cinnamon, and salt.
• Cut in butter. Rub lightly with fingertips until mixture resembles coarse crumbs. Stir in currants, almonds and sunflower seeds.
• Stir buttermilk mixture into dry ingredients and mix just until moistened.
• Turn dough onto floured surface and knead six to eight times. Dough will be sticky.
• Flatten into a 8-inch round cake pan, Whisk egg white, and 1 tablespoons water.
• Brush over dough. Sprinkle with almonds, atmeal, sunflowere seeds, and flaxseed, Score dough into 8 wedges. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes.
• Remove from pan and cut into 8 wedges. Serve warm.

BUCKWHEAT CORNMEAL SCONES

Steps:

• Whisk the egg, milk, and cream together and set aside.
• Combine the flours, cornmeal, sugar, baking powder and salt.
• Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
• Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
• Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
• Place on a parchment lined baking sheet, and refrigerate until ready to bake.
• Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
• Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.