Rustic Scones Made with Canola Oil

Name: Rustic Scones Made with Canola Oil
Yield: 8 servings
Cuisine: American
Ingredients: 50 grams each ● Strong flour and cake flour; 50 grams each ● Whole wheat flour; 1 and 1/2 tablespoon ● Raw cane sugar; 1/4 tsp ● Coarse salt; 1 tsp ● Baking powder; 1 and 1/2 tablespoon ◎ Canola oil (※ Refer to Helpful Hints); 3 tbsp ◎Milk (or soy milk); 1 tbsp ◎ Yogurt (or milk or soy milk)

cookpad.japan @cookpad_jp

I wanted to create a scone that could be eaten in place of bread, and easily made with ingredients I have on hand. I referenced a few cookbooks, then came up with my own recipe.

This recipe makes a low-sugar, mildly sweet scone (since I generally eat them with jam or a sandwich spread), so add more sugar to taste. I use Caspian Sea yogurt.
You can use your choice of vegetable oil, or shortening (melted) in place of the canola oil. Recipe by Jinpiyo

I wanted to create a scone that could be eaten in place of bread, and easily made with ingredients I have on hand. I referenced a few cookbooks, then came up with my own recipe.

cookpad.japan @cookpad_jp

I wanted to create a scone that could be eaten in place of bread, and easily made with ingredients I have on hand. I referenced a few cookbooks, then came up with my own recipe.

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Ingredients

8 servings

50 gramseach ● Strong flour and cake flour
50 gramseach ● Whole wheat flour
1and 1/2 tablespoon ● Raw cane sugar
1/4 tsp● Coarse salt
1 tsp● Baking powder
1and 1/2 tablespoon ◎ Canola oil (※ Refer to Helpful Hints)
3 tbsp◎Milk (or soy milk)
1 tbsp◎ Yogurt (or milk or soy milk)

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Steps

1

Put the ● ingredients in a bowl and whisk together.
2

Make a well in the center of the mixture, add the ◎ ingredients, then use a rubber spatula to mix with a cutting motion.
3

Wrap with plastic wrap to form a ball, then slightly flatten it out, cut it in half, and stack the halves. Repeat this process once more.
4

If you want squares, form the dough into a 7-cm-by-14-cm rectangle, and if you want triangles, form it into a 11-cm-by-12-cm square, then wrap in plastic wrap.
5

Store the dough in the freezer for 5 to 10 minutes (this will make it easier to cut). You can skip this step. If you are allowing the dough to sit overnight, put it in the refrigerator.
6

Cut into eighths with a knife, then bake for 14 to 15 minutes at 200℃ (preheated at 220℃). The photo shows a doubled amount.