I like scones and I like them with cream and jam. However, every time I bake scones, some of my family members cannot enjoy them since they are diabetic. They cannot indulge in the sweet jam or even the plain flour that I used to make my scones with. These days, I only make scones that are savoury and I realize that they can be so tasty even if I serve it with jam. I have since started experimenting with different flours. Though the textures are different, they all still make good tasty snacks.
Preparation time: 20 mins
Baking time: 15 mins
Shelf life: Tastes fresh and soft at room temperature for one day. Otherwise, keeps frozen for up to 1 month.
100 ml natural yoghurt
100 ml milk
180 g atta flour
180 g whole meal self-raising flour
½ teaspoon salt
2 teaspoons cumin seeds
1 ½ teaspoons coarsely pounded black peppercorns
2 dried chillies, cut into small pieces (optional)
80 g Q.B.B. Pure Ghee, chilled, cut in small pieces
1 tablespoon brown sugar
A little extra flour for dusting
Extra milk for glazing
- Preheat the oven to 220°C and lightly grease a baking sheet with Q.B.B. Pure Ghee (unless you’re using a non-stick sheet).
- Whisk the yoghurt and combine it with the milk in a jug.
- Tip both types of flour into a mixing bowl with the salt, cumin seeds, pounded peppercorns, and dried chillies.
- Add in the Q.B.B. Pure Ghee. Rub together with your fingers to make a reasonably fine-crumbed mixture. Lifting the mixture as you go to aerate it. Try not to over rub, as the mixture will be lighter if it is a little bit flaky.
- Stir in the sugar.
- Make a small well in the middle of the flour mixture and pour in the yoghurt and milk mixture. Using a spatula or knife gently work the mixture together until it forms a soft, almost sticky, dough. Don’t overwork the dough at this point or you will toughen it.
- Put the dough onto a very lightly floured surface. Knead the mixture just 3-4 times to get rid of the cracks.
- Pat the dough gently with your hands to about 1.5cm to 2cm thickness and stamp out into scones with a 5.5cm round fluted cutter. Dip the cutter in a bowl of flour to stop the dough sticking to it.
- Gather the trimmings lightly then pat and cut out a couple more scones.
- Place on the baking sheet and brush with milk.
- Bake for 12-15 minutes until risen and golden.
- Cool on a wire rack.