Scone on a plate with (right to left) homemade red currant jam, olive butter and sun-dried tomato butter.
On some days, you just feel like the smell of warm fresh bread in the kitchen with that morning hot chocolate. This lazy and very rainy Sunday is one such day for me, so I headed out to prepare scones, which is relatively easy to make, with a high success factor and a short preparation / baking time (about 30 -45 minutes all in all).
I love the taste of scones made with half full wheat flour (atah flour) as they remind me of chapatti. I’m a fan of that north-Indian flat bread because of its versatility with food, you can have with all sorts of curries or have on its own with butter.
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