Brookdale's Whole Wheat Scones

 Whole Wheat Scones

Whole wheat scones served with avocado, pumpkin seed pesto and smoked salmon.

Whole Wheat Scones

Makes 12 small scones

Ingredients:

  • 250 g nutty wheat flour/brown bread flour
  • 250 g cake flour
  • 10 ml baking powder
  • 125 g butter
  • 125 ml brown sugar
  • 500 ml plain yoghurt or maas

Method:

  1. Mix together all dry ingredients. 
  2. Rub butter into dry ingredients to resemble fine bread crumbs. 
  3. Make a well in the middle of the mixture and fold in the yoghurt or maas so that it forms a soft dough.
  4. Lightly press out dough on a floured surface and use a scone cutter to cut out the shapes.
  5. Place on a greased baking tray and bake @ 200 degrees for 10 - 15 minutes.

Serving Suggestions:

Breakfast

Serve with sliced avo, low fat cottage cheese, Pumpkin Seed Pesto (see below) and smoked salmon.

Morning / Afternoon Snack  

Serve with low fat cottage cheese and honey.

Pumpkin Seed Pesto

Makes a small jar +- 300 ml

Ingredients:

  • 250 ml pumpkin seeds, lightly toasted
  • 3 - 4 cloves garlic ground organic salt and pepper extra virgin olive oil

Directions:

  • Place pumpkin seeds on a baking tray and toast at 180 degrees for 10 minutes or until you hear the seeds starting to pop. Allow to cool.
  • Blend together ingredients.
  • Add enough olive oil to form a paste.
  • Spoon the pesto into a sterilised jar, making sure olive oil covers the pesto to act as a seal. 
  • Refrigerate once opened and keep sealing with a little olive oil after you have used it.

Please post your comments and any food-related questions below. I look forward to hearing from you.