On Sunday I returned from one home to another.. Now I know that almost doesn't make sense, but Singapore is and forever will be my home. Yet, we now officially live in London and it was definitely nice to return to our own apartment after two weeks out of London (one of the weeks was in India!). I already miss Singapore terribly but I'd be lying if I didn't admit I love London as well. The cold weather is almost refreshing, but the early sunsets I could definitely do without!
Anyways, you may be wondering why I'm rambling on about all that other than to just share tidbits about life... Well, it's because this amazingly delicious, wholesome scones were created out of an urge to stay awake. Yes, you read correctly. At around 4 pm on Sunday, I could feel the jet lag taking effect as well as felt my lack of good sleep on the flight. I knew that if I didn't get moving and do something, I'd crash within moments. And so I did. The kitchen was calling.
On the note of getting moving, I just thought I'd share that I'm actually on the elliptical in the gym as I write this post!
Back to baking - It's still winter and although the festive season is over, these white chocolate cranberry scones looked too good to resist. Unlike your traditional butter-laden scone, these are made with a mere two tablespoons of butter, whole-wheat flour, rolled oats, buttermilk and just enough sugar. The light drizzle of glaze adds just the right amount of sweetness.
I ate one for breakfast yesterday morning and fell in love. It's definitely a keeper. In fact, by swapping out the cinnamon, cranberries and white chocolate, you could customize these any way you wish to. They take all of 15 minutes to whip up, and only 25-30 minutes in the oven. There's no excuse.
Trust me and make these soon. YUM.
Ingredients (recipe adapted from http://apple-of-my-eye.com/2013/12/22/white-chocolate-cranberry-scones/)
For the scones:
3/4 cup buttermilk
1/4 cup unrefined sugar
1 tsp vanilla extract
1 egg
3/4 cup flour
1 cup whole wheat flour
1/2 cup rolled oats
1 tbsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
2 tbsp chilled butter
1/3 cup dried cranberries
1/3 cup chopped white chocolate
1 tbsp unrefined sugar
For the glaze:
1/3 cup icing sugar
1 tbsp milk
Instructions
Preheat oven to 180 C.
In a large bowl, mix together the buttermilk, sugar, vanilla extract and egg.
In another bowl, sift together the white flour, whole wheat flour, oats, baking powder, cinnamon and salt.
Grate the butter into the flour mixture (this is such a neat technique!).
Mix the dried cranberries and white chocolate into the flour mixture.
Add the flour mixture into the wet ingredients, stirring till just combined.
Place the dough on a baking tray lined with parchment paper and form it into a circle around one inch thick. Sprinkle the sugar on the scones.
Cut the dough into 8-12 wedges, depending on your preference and bake for 25-30 minutes until center is cooked and tops are golden brown.
Let the scones cool.
For the glaze, combine the icing sugar with a milk to form a thick sugar-y drizzle. You may need to add more milk to thin it out slightly. Drizzle onto the scones.
Enjoy!
Preheat oven to 180 C.
In a large bowl, mix together the buttermilk, sugar, vanilla extract and egg.In another bowl, sift together the white flour, whole wheat flour, oats, baking powder, cinnamon and salt.
Grate the butter into the flour mixture (this is such a neat technique!).
Mix the dried cranberries and white chocolate into the flour mixture.
Add the flour mixture into the wet ingredients, stirring till just combined.
Place the dough on a baking tray lined with parchment paper and form it into a circle around one inch thick. Sprinkle the sugar on the scones.
Cut the dough into 8-12 wedges, depending on your preference and bake for 25-30 minutes until center is cooked and tops are golden brown.
Let the scones cool.
For the glaze, combine the icing sugar with a milk to form a thick sugar-y drizzle. You may need to add more milk to thin it out slightly. Drizzle onto the scones.
Enjoy!
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