Wholewheat Blueberry Scones

Blueberries are one of my favourite fruits to bake with. Adding these juicy blueberries put these homemade scones over the top! They’re super moist and tender in every bite. They also make a great breakfast option.

Recipe adapted from https://daisyandthefox.wordpress.com

Flatten the dough into a circle.

Cut into 8 wedges.

Brush the top with cream and sprinkle with sugar and cinnamon.

Wholewheat Blueberry Scones

Yeilds: 8 wedges of scones

Ingredients:

Wholewheat flour – 2 cups (I used Ashirwad Atta)

Sugar – ¾ cup (I used raw sugar. You can use normal white sugar and reduce to ½ cup if using white sugar)

Baking Powder – 1 tablespoon

Grated lemon zest – 1 tablespoon

Salt – ½ teaspoon

Butter – ½ cup (cold and cut into cubes)

Egg – 1

Heavy cream (cold) – ½ cup (I used Paul’s thickened cream)

Fresh blueberries – 1 cup

A few table spoons of additional heavy cream to brush the tops

Raw sugar -1/4 cup for sprinkling on top

Cinnamon powder ½ teaspoon for sprinkling on top

Directions:

• Preheat the oven to 200C.
• In the bowl of a stand mixer, add the flour, sugar, baking powder, salt, lemon zest and the butter. Mix in the stand mixer until fine crumbs form.
• Add the egg and heavy cream to the bowl, and mix until a thick dough forms.
• Remove the bowl from the mixer, and gently fold in the blueberries into the dough.
• Transfer the dough to a floured surface and press into a flat circle with about 1 inch in thickness.
• Cut the dough into 8 wedges and brush the top with some heavy cream.
• Combine the raw sugar and cinnamon powder and sprinkle on top.
• Place the wedges on a baking tray lined with baking paper, and bake for 18 – 20 minutes, until golden brown.
• Store in an air-tight container after the scones have completely cooled down.

Note:

•  When storing, wrap each scone individually with butter paper/baking paper and store in an air-tight container. Otherwise they stick to each other and crumble.
• Keep refrigerated. Warm in the microwave for a few seconds before consuming. Keeps well for 4-5 days.

Pumpkin Cake

So finally I decided to venture into pumpkin recipes. I baked this cake early on a Monday morning, for a pumpkin loving friend. I added loads of chocolate chips on top to make it extra special. I had taken the cake to my friend’s place for lunch. After our lunch, before I had reached home, my friends have started to ping me with messages, asking for the pumpkin cake recipe. So this recipe was a definite hit.

Pumpkin Cake:

Yeilds: One 9x9 square cake

Recipe adapted from Yammies Noshery.com

Ingerdients:

1 ½ cups -  pumpkin puree (I used canned pumpkin puree)

2 eggs + 1 egg white

3/4 cup - vegetable oil

1 ½  teaspoon vanilla

1 ¼  cups - sugar

1 ½ cups – plain flour

1/2  teaspoon – salt

1 teaspoon -  baking soda

3/4 teaspoon - baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

¼ cup – chocolate chips

¼ cup – chopped walnuts

Directions:

• Preheat oven to 180ºC.
• Line the bottom of a 9"x9" square pan, and grease the sides.
• In a bowl, add sugar and oil, mix well. Combine the pumpkin puree, eggs, oil, and vanilla. Mix well.
• Combine the flour, salt, baking soda, baking powder, and spices. Add to the wet ingredients and mix just until combined.
• Pour into the greased pan, sprinkle the chocolate chips and chopped walnuts on top.
• Bake for about 30 minutes or until a toothpick comes out clean. Allow to cool before removing from pan.