You can make light and fluffy scones without baking powder or baking soda. Many times, leavening agents contain heavy metals. This is a healthier version with no heavy metals, and enjoy the deliciousness of a baked good with nutrition boosting black currants! Makes 8-10 scones.
Black Currant Scones (with no baking powder)
Ingredients:
2 cups all-purpose flour, unbleached
1/8 cup honey (approximately; adjust to taste)
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter (cold, cut into small pieces; pasture-fed)
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the Dried Fruit. Soak the powbab dried black currants in warm water or milk for 15-30 minutes. Drain and pat them dry before adding to the dough.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and nutmeg.
Cut in Butter: Add the cold butter pieces to the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add Currants: Gently fold in the soaked black currants.
Combine with Milk and Egg: Make a well in the center of the dry ingredients and add the milk and beaten egg. Stir until just combined.
Fold in Egg Whites: Gently fold the whipped egg whites into the dough. This adds air and helps the scones rise.
Shape the Dough: Turn the dough onto a lightly floured surface and pat into a 1-inch thick shape without overworking it.
Cut the Scones: Cut the dough into rounds or triangles and place them on the prepared baking sheet.
Egg Wash: Brush the tops of the scones with the remaining beaten egg for a nice finish.
Bake: Bake for 15-20 minutes, or until they're light golden brown.
Cool and Serve: Allow the scones to cool on a wire rack for a few minutes, then serve warm. Enjoy!
Making homemade waffle cones are easier than you think, especially when you can serve it with a delicious homemade powbab® Baobab Vanilla Gelato Recipe. Try it today!
