Scones with rye flour, raisins and ginger

Category: Bakery products

Ingredients
Natural yoghurt	170 g
Wheat flour, premium grade (+ for molding)	270 g + 2-3 tbsp. l.
Rye flour (peeled)	30 g
Sugar (+ for sprinkling)	100 g + 2 tbsp. l.
Raisins	80 g
Vegetable oil	4 tbsp. l.
Salt	1/2 tsp
Ground dried ginger	1/3 tsp
Soda	1/2 tsp
Baking powder for the dough	1/3 tsp

Cooking method

Mix yogurt with sugar, add prepared raisins, salt and vegetable oil, stir. Then add both types of flour, ginger, baking soda and baking powder, knead the lumpy dough with a spoon. Use your hands to gather the dough into a coarse ball.

Dust the work surface with flour, lay out the dough and lightly crush it with your palms, giving it a flatter shape.

Dust the surface of the dough and rolling pin with flour. Roll out the dough into a layer 2-2.5 cm thick, without turning the dough during operation. Cut out the scones with a dough mold. Pieces of dough, without turning over, just moving to the center, gather together, connecting them in a size slightly smaller than the rest of the scones, gently slap them with your palm to the required size, in accordance with the rest of the scones.

Run your cooking brush over the scones, brushing off excess flour from all sides. Next, brush the surface of the scones with water and sprinkle with sugar.

Transfer the scones to a baking sheet greased with vegetable oil and place in an oven preheated to 220 C. Bake for 15-20 minutes, depending on the height of the slopes and the characteristics of your oven.

Finished scones have a thin crunchy crust and soft juicy crumb.

The dish is designed for

8-12 pcs.

Time for preparing:

30 minutes.

Note

When replacing natural yogurt with sour cream, you will need to adjust the ratio of the liquid and dry components of the recipe. For example, when adding sour cream of 25% fat content, it will be necessary to add 2-3 tbsp. l. cold boiled water, when kneading at the bottom of the bowl, under the dough, there should be no fine dry crumbs or traces of flour. It is necessary to work with such a dough quickly enough, since sour cream tends to tighten the baking, in the finished form the buns will be heavy and dense in structure. For baked goods with the addition of sour cream, a special aroma and taste is characteristic, which does not harmonize too much with ginger. In this version, the combination of dried dates and cinnamon is more harmonious, leave the number of chopped dates equal to the amount of raisins, and the amount of cinnamon can be increased to 1/2 tsp. or at will, according to personal preference. Due to such a replacement, the scones acquire a darker color of the crust and crumb: