Rustic Scones Made with Canola Oil
Rustic Scones Made with Canola Oil

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, rustic scones made with canola oil. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Rustic Scones Made with Canola Oil is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Rustic Scones Made with Canola Oil is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook rustic scones made with canola oil using 8 ingredients and 6 steps. Here is how you can achieve it.

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The ingredients needed to make Rustic Scones Made with Canola Oil:
  1. Make ready 50 grams each ● Strong flour and cake flour
  2. Make ready 50 grams each ● Whole wheat flour
  3. Take 1 and 1/2 tablespoon ● Raw cane sugar
  4. Make ready 1/4 tsp ● Coarse salt
  5. Take 1 tsp ● Baking powder
  6. Take 1 and 1/2 tablespoon ◎ Canola oil (※ Refer to Helpful Hints)
  7. Get 3 tbsp ◎Milk (or soy milk)
  8. Get 1 tbsp ◎ Yogurt (or milk or soy milk)

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Instructions to make Rustic Scones Made with Canola Oil:
  1. Put the ● ingredients in a bowl and whisk together.
  2. Make a well in the center of the mixture, add the ◎ ingredients, then use a rubber spatula to mix with a cutting motion.
  3. Wrap with plastic wrap to form a ball, then slightly flatten it out, cut it in half, and stack the halves. Repeat this process once more.
  4. If you want squares, form the dough into a 7-cm-by-14-cm rectangle, and if you want triangles, form it into a 11-cm-by-12-cm square, then wrap in plastic wrap.
  5. Store the dough in the freezer for 5 to 10 minutes (this will make it easier to cut). You can skip this step. If you are allowing the dough to sit overnight, put it in the refrigerator.
  6. Cut into eighths with a knife, then bake for 14 to 15 minutes at 200℃ (preheated at 220℃). The photo shows a doubled amount.

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