When someone mentions scones, the first thing that comes to mind are Raisin Scones that go so perfectly with butter and jam and a cup of hot tea. I love them and make them every so often. More recently though I love baking savoury scones that also taste wonderful with butter, are perfect with a cup of soup, and taste great cold too.
I made a batch of these delicious Roasted Cumin and Poblano Scones a couple of months back, but the post has just been sitting here at the desk of my virtual kitchen waiting to be shared. So here goes, I do hope you will like them and try them too!!
11/2 cups whole wheat flour
2 tbsp vital wheat gluten
2 tsp baking powder
1/2 tsp baking soda
Salt to taste
2 poblano peppers, chopped very fine
1 medium onion, chopped very fine
1 tsp cumin seeds
3/4 cup buttermilk
1/4 cup water
2 tbsp olive oil
- Place the cumin seeds onto a griddle and roast on a gentle heat until they expand, change color, and become fragrant. Remove immediately onto a plate. Cool completely.
- Once cool, grind the roasted seeds to a powder.
- Soft together the flour, vital wheat gluten, salt, baking powder, and soda. Add the roasted cumin powder.
- In a large cup, blend together the buttermilk, water, and olive oil.
- Add the chopped vegetables into the dry mix. Pour all of the wet mix onto this.
- Using a fork bring all the ingredients together.
- Knead gently, and the turn the dough out onto a baking tray. Pat down gently into an 8 inch circle.
- Cut along the diameter to create eight slices.
- Bake in a pre heated oven at 375F for 20 - 25 minutes.
- Remove from oven, cool for 5 minutes on the tray.
- Enjoy warm with butter.
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