Recipe: Egg roll recipe for scones (adapted from recipe from Recipe Girl) 1 egg, beaten 1/2 teaspoon salt, plus more for sprinkling 1 cup all-purpose flour 1/4 cup sugar, plus 1 tablespoon for sprinklings 1/3 cup sugar 1 teaspoon baking powder 2 tablespoons baking soda 1/8 teaspoon salt 1 teaspoon vanilla extract 2 cups whole-wheat flour 1 cup whole-meal flour 1 teaspoon salt 2 tablespoons unsalted butter, at room temperature 2 tablespoons oil, at or near room temperature Preheat oven to 325 degrees F. In a medium bowl, whisk together the egg, salt, sugar, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with a paddle attachment, beat the flour, sugar and butter together until just combined.
Add the flour mixture and beat on medium speed for about 1 minute.
Add in the flour and the oil, and beat again for a minute.
Scrape down the sides of the bowl and fold in the remaining ingredients.
(You can add in the egg and scones if you want them more creamy and more like a bread pudding.
This will also make them easier to handle.)
Divide the dough into 6 equal pieces and roll each piece into a thin disk.
Roll each disk in the oil and add a little of the flour to make sure the dough holds together.
Bake the scones for about 12 to 15 minutes until golden brown.
While the scone dough is baking, preheat ovens to 350 degrees F and prepare a baking sheet.
Bake each scone for about 15 minutes or until golden.
Serve the sconce with a dollop of almond flour on top.
Recipe Source Engadgets recipe card image by Sarah L. (Shutterstock)