The theme for this month’s Recipe ReDux is Good Gut Health:
With cold and flu season upon us, the best defense may be good gut health. Since much of our immune health begins in the gut, show us your healthy, delicious recipe to bolster gut health.
Call them scones, call them biscuits, either way I have always LOVED them! I also recently discovered they freeze really well, so may even love them more now…
I will be ever-grateful that home economics was still offered when I was in high school. I think learning some basic cooking skills (whether at school or home or in my case both) is absolutely vital before heading out in the world. Luckily for me the school I went to didn’t include sewing in their home ec. syllabus – I am rather hopeless, we just did the food science, cooking and baking elements, getting into the kitchen once a week to do cooking practicals – best. This buttermilk scones recipe is adapted from one of our high school practicals and is one of many of the recipes I still use from that class.
Fibre promotes optimal digestive and gut health. Fibre recommendations for adults range from 25 to 30 g of fibre per day, yet only half of South Africans meet this recommendation. To ReDux the recipe I have boosted the fibre content with the the inclusion of high fibre bran cereal. The cereal is made with wheat bran fibre, a source of insoluble fibre, which promotes regularity and helps prevent constipation, earning the title of “nature’s broom”. Soak the cereal in the buttermilk and egg until it has softened and it incorporates marvellously into your buttermilk scone dough.
- ½ cup buttermilk
- 1 egg
- ½ cup high fibre bran cereal
- 2 cups cake flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
- 40 g butter or margarine (cold)
- ± 75 ml milk or water
- Mix buttermilk and egg. Add high fibre bran, stir and let stand for 5 - 10 minutes or until the cereal has softened.
- In a separate large mixing bowl, sift flour, baking powder and salt.
- Add the cold margarine, cut it up and then tub it with the dry ingredients between your fingers until the mixture resembles fine breadcrumbs. Lift you fingers above the bowl while rubbing to aerate the mixture.
- Make a hollow in the centre of the flour mixture and add the buttermilk mixture, cutting in the liquid with a knife. Cut in the milk or water, add just enough to make a medium to firm dough. Take cake not to over mix as the dough will become too elastic and the scones will be too heavy.
- Turn the dough onto a lightly floured surface, and pat out the dough by hand to remove any cracks and to form and even 2 cm thick circle. Flour a large fluted cutter and cut the dough into rounds. Repeat with the leftover dough, working it as little as possible, to get 9 large scones.
- Place on a lightly greased baking sheet and bake for 10 - 15 minutes at 200°C (the scones should be golden brown and well risen).
- Remove, cool, split oven and spread with butter and jam or cheese.
Oh and in case you’re wondering, the ruby red deliciousness in the jar is a spectacular plum jam from my wonderful neighbour – I know, *spoilt*!
Be sure to check out what my fellow ReDuxers have been up to this month (link below).