No Butter Multi-Grain Whole Mill Scones

10K Recipe

This is a noverter multi-grain whole wheat scones made with the remaining multi-grain after making the multi-grain cookies last time. When I ground the remaining oatmeal and added whole wheat and spelt wheat, it was very crispy and crispy. The more you chew the yoscon, the more savory it smells. I also enjoyed the taste of raisins and walnuts that you chew. With whole wheat and multi-grain in the butter, it's my type in the world~LOL If you don't have multi-grain toppings, you can replace it by mixing sunflower seeds, pumpkin seeds, chia seeds, or flax seeds. ~No butter multi-grain whole wheat scones~! Let's make it

3 serving

Within 60 minutes

초록바람N

Ingredients

Wheat

90g
Wheat

120g
oatmeal

50g
Baking powder

1ts
baking soda

1/2ts
Salt

1/2ts
Cooking oil

50g
Low-fat milk

115g
Sugar

45g
Walnut

35g
raisin

35g

Cooking Steps: STEP 1/9

Soak raisins in lukewarm water for about 10 minutes and then drain them with a kitchen towel. Cut baked walnuts into small pieces.

STEP 2/9

I'm going to use a cutter.. I ground the oatmeal so that it doesn't become too powdery to cut.

STEP 3/9

Put whole wheat, spelt mill, baking powder and baking soda into ground oatmeal and lightly turn the cutter. Add sugar and salt to this sifted muscovado and turn the cutter lightly. If you want to do it by hand without a cutter, put the ground oatmeal in a large bowl and mix well with the flour, sugar, and salt.

STEP 4/9

Then add the amount of oil and turn the cutter lightly. and make it a fluffy. Then transfer the mixed powder to a bowl. When you do it with your hands, add a little bit of oil to the mixed powder and mix it with your hands

STEP 5/9

Add pre-treated raisins and walnuts and mix well.

STEP 6/9

Add milk little by little and lump together. The amount of milk can vary depending on the dryness of the powder. Add little by little and adjust the amount so that it can be lumped together

STEP 7/9

Roll the dough into a square shape with a rolling pin. Fold it in half and push it back with a rolling pin, and fold it again and repeat it three to four times. And finally, make a rectangular shape using a scraper.

STEP 8/9

Place the finished dough in a plastic bag and rest in the freezer for about 30 minutes. Since it's a no-butter, please use the freezer tissue

STEP 9/9

Divide the dough into 8 pieces and pan it. Bake for 15 minutes in a preheated 200C oven, then bake for another 5-10 minutes at 180C. The baking temperature and time can vary from oven to oven, and the oven I have is high, so I baked it for 10 minutes at 180 degrees, 8 minutes at 160 degrees, and 7 minutes at 150 degrees. Bake at 200 degrees and adjust the temperature by looking at the color. If you cool down the scone, it's done

If you don't have spelt white wheat, you can use regular wheat or flour~ Then the amount of milk that goes in might change slightly, so it's good to add a little bit of milk and make the dough into a lump

Cooking review

5.00

score

379*****

score

It's well made^^ It's a bit dry because I ate a lot of whole wheat, but I thought it would be better for the body. I added cranberries and almonds^^

2021-02-28 22:26
721*****

score

It's very easy and delicious... The first time, I copied it as it was, and the second time, I added protein shake... It's called "Dieter"... I think I'll use it often Thank you for the good recipe~~^^

2019-06-22 11:26

Japchae Recommended recipe

1

Making crunchy bean sprout japchae!

4.76(17)
2

Making red pepper japchae / red pepper japchae rice tastes like

5.00(16)
3

It's simple and delicious with Jongwon Baek japchae universal so

5.00(12)
4

Meatless japchae. Chives japchae

4.93(15)

stir-fried Rice Cake Recommended recipe

1

Shinjeon Tteokbokki Recipe

4.84(55)
2

Making Shinjeon Tteokbokki :: 90% synchronized seasoning recipe

4.90(52)
3

Making Rose Tteokbokki - Without whipped cream, deliciously~

5.00(48)
4

Maritel Jongwon Baek oil tteokbokki

4.76(29)