This recipe was given to me by my friends Nasra and Jacob. You can use unbleached white or whole wheat pastry flour in place of kamut flour, but I really recommend trying it for it's soft texture and sweet, buttery flavor (in addition to it's health benefits). I buy it at the GNC.
Nutrition per scones (12 scones): 100 cal
IngredientsThursday, February 2, 2012
Savory Scones
• 1 cup whole wheat pastry flour
• 1 cup kamut flour (or whole wheat or all purpose)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup + 1 tbsp nonfat plain yogurt or buttermilk
• ½ cup minced scallions
• 2 tbsp chopped fresh dill or 2 tsp dry - let soak in yogurt 5 minutes
• 1/8 tsp pepper
Mix flours, baking powder, and salt. In a separate bowl mix yogurt, oil, pepper, dill and scallions. Pour wet ingredients into dry ingredients and mix with a fork quickly until it is just blended. The dough will still be crumbly. Do not knead. Pat it out gently in a ¼” circle on a floured surface. It will still be a bit crumbly, and some pieces may fall out of the dough. Just push them back in gently. Cut into 10-12 wedges and bake at 400 for 20 minutes until they are brown and a toothpick at the center comes out clean. Tap the bottom to see if they are done – it will sound hollow.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment