Simple Scone Cake

This couldn't be easier to make.  I thought I would let you know that right away in case the lead picture made you think this was a complicated dessert - because it truly isn't.  Granted, not all scones are made so simply, but I wanted something that could be made with ease and speed and more specifically, the help of my children.  

What separates these scones from others is that they are baked in a full circle and cut into wedges once out of the oven.  No fussing, cutting and shaping before the bake so really...very simple.  Your young kitchen helpers will be able to mix the dry ingredients together, add in the grated butter, combine the two with their fingers (what child doesn't love that), add in the milk and lemon and press into a pan for baking.  Very easy and yummy!

These can be eaten as they are, fresh out of the oven, or to fancy them up a bit for a dessert, add some fresh whipped cream and berries as I've done above (and I can attest that they taste really good this way).  They are lightly sweetened, and I mean lightly, so without the addition of the whipped cream, this is not a sweet treat.  I like it that way though, as traditionally scones were made with no, or very little sugar and had a dry texture.  Most coffee shop today sell very sweet, large scones with an assortment of berries, chocolates, nuts, chips and filling.  This is not that kind of scone.

Enjoy the day wherever you are...we are sitting under dark skies once again and I'm sure that will mean lots of cooking and crafts to pass the afternoon.

Whole Wheat Lemon Scones, my recipe

3 cups whole wheat pastry flour

1/3 cup brown sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup butter, cold and grated

1 cup milk

2 tbsp lemon zest

juice of 1 lemon

~ Pre-heat oven to 400 degrees.

~ Combine the flour, sugar. baking powder and salt in a medium-sized mixing bowl.  Set aside.

~ Grate the butter on a box grater.  Add to the flour mixture and work with your hands to incorporate and create a mealy-texture (this is a great step for your children).

~ Add in the milk, zest and lemon juice and combine all the ingredients well.

~ Press into an oiled spring-form pan (if the mixture is too wet, add flour to you hands to help with the pressing).

~ Bake for 20 minutes, or until golden brown.

~ Serve with whipped cream and berries.

Comments

[lily boot]

This sounds lovely! I can't stand the scones they sell in cafes these days - they simply aren't scones and just seem to epitomise the trend towards everything getting bigger and biGGer and BIGGER! I like the idea of baking it as one big round scone and cutting into wedges - I've done this with damper but never thought of the scones - nice. It does look delicious with cream and berries :-) I'll be trying it for breakfast on Saturday morning. Thanks