Today is a good day to share a healthy brown scones recipe ^_^
So I’ve been testing out a new product that I ordered from Naisenya Foods and I love it!
I’ve never baked with Vanilla Bean Paste before but I have always been curious about it. I saw that Naisenya Foods was offering it (at a discount when I got it – yay) and decided to try it out with a few recipes. The delivery was arranged by the wonderful Naisenya Kimani herself and I got my order within 2 hours of ordering it – great customer service ^_^
I particularly love the Naisenya Vanilla Bean Paste because it’s non-alcoholic and, even better, the vanilla beans are sourced from Africa (Kampala, Uganda to be specific). I love supporting African made products and so I had to try this paste out and test the outcome. I love the taste and aroma, so did my family (the taste testers, hehe); and it has a rich vanilla aroma that you could smell in the scones after they were baked. It’s not a very sharp vanilla flavor, more of a subtle flavoring with visible vanilla seeds in the scones, which I think is very charming and authentic. If you are a baker, I would definitely recommend you to try it out – you’ll love it.
No, I am not getting paid to review this product, I just loved it so much that I had to share it ^_^
Click on this link to check out their Vanilla Bean Paste and order it, it’s currently Kshs. 1,200 for a jar. They also sell Organic Ugandan Bourbon Vanilla Beans as well for those who love buying those, for Kshs. 350.
Let me now share the recipe below, I’m currently having a slight obsession with sultanas. I’m mixing and adding them in most of what I’m baking these days ^_^ Of course the scones, weren’t spared – I added some sultanas and they were a hit. If you do try the recipe out, please feel free to share how they come out – pictures are welcome.
All-purpose flour = 1 cup
Atta Wheat Flour = 1 ½ cup
Instant Dry Yeast = 1 ¼ teaspoon
Salt = ¼ teaspoon
Egg = 1 pce (beaten)
Vegetable oil = 2 Tablespoons
Honey = 1/8 cup
Vanilla Bean Paste = 1 Tablespoon
Currants (dried) = 1/8 cup
Luke-warm Water = 1 cup
Egg Wash (Beaten egg)
Yield: 12 large scones
- Start by measuring your dry ingredients into a large bowl (flours, yeast & salt) and combine them. Then measure the vegetable oil, honey, vanilla bean paste & beaten egg and add them into the dry ingredients.
- Measure your warm water and then using your hands, combine the wet and dry ingredients together. Gradually add the water while slowly kneading until it forms into a soft and firm dough.
- Knead the dough for about 5 to 8 minutes, then proof until double in size. You can make your own make-shift proofer or if not possible, cover your dough with a damp towel and place in a warm area. Make sure to apply a bit of cooking oil on top of the dough to avoid the dough drying.
- When your dough is doubled in size; punch down the dough and then on a lightly floured surface, start kneading the dough. Knead for about 5 to 10 minutes, until your dough is soft and firm. Add your sultanas by kneading them into your dough for about a minute.
- Grease a baking sheet and then divide your dough into 12 equal small dough pieces. Shape them into scones and place them on the baking sheet. Make sure to leave spaces in-between them to allow for rising.
- Using a pastry brush, brush egg wash on top of the scones lightly and then proof them again for another 40 to 50 minutes, or until double in size.
- 10 to 15 minutes before baking your scones; pre-heat your oven to 375°F or 190°C. When your scones have proofed, place them into the oven and bake them for about 25 to 35 minutes or until golden brown.
- Remove them from the oven and cool the scones for about 20 minutes on the sheet, then transfer them to a cooling rack or a tray to cool completely.
- Serve and enjoy – Bon Appetit!
These scones were a hit thanks to the vanilla flavor and of course, very healthy to eat as well.
Know any bakers or bakerettes? Share this recipe with them, they’ll love you for it ^_^
If you would love to know how to bake Breads, scones and other pastries, join our Basic Bread Making & Pastries Short Course and start learning this month. Click here to find out more detail on the course and pricing.