Multigrain Buttermilk Scones

If you haven't noticed, I love scones. I enjoy eating scones with my morning cup of coffee as well as with my afternoon tea. I served two different kinds of scones at my breakfast party, coconut-ginger scones from my first cookbook and multigrain scones from my second and latest cookbook, Trader Joe's Simply Indian. Multigrain scones are healthier and lighter by using Trader Joe's multigrain baking and pancake mix, not to mention that they are very easy to prepare. As I promised yesterday, here is the recipe for multigrain scones. Please don't forget to serve them with lemon curd and a jam of your choice. Enjoy!

Yields 16

• 3 1/2 cups Trader Joe's multigrain baking and pancake mix
• ½ teaspoon cinnamon
• ½ cup cold unsalted butter, diced
• ¼ cup dry berry mix
• 1/8 cup minced candied ginger
• 1cup butter milk
• 1 egg
• 2 tablespoons milk
• coarse sugar for sprinkling

• Trader Joe’s lemon curd
• jam of your choice

Preheat oven to 400˚F. Line two rimmed baking sheets with parchment paper or silicone liner.

In the bowl of food processor stir in multigrain baking and pancake mix and cinnamon.  Add butter and pulse 3 - 6 times until the mixture resembles very coarse crumbs. Transfer the flour mixture to the bowl; stir in dried berries and minced candied ginger.

In a small bowl, using a whisk, beat together buttermilk and eggs. Add to the flour mixture; using a fork, stir gently until the mixture comes together. Do not overmix.

Transfer the dough onto a lightly floured surface. Divide the dough into two. Pat each piece of dough into 6-inch circle. Using a sharp knife, cut each circle into 8 equal wedges. Place the scones onto prepared baking sheets.  Brush the scones with milk and sprinkle with sugar. Bake until golden brown about 12 – 14 minutes, until golden brown. Let cool slightly on the baking sheet and transfer them to wire rack to cool.

 Serve warm or at room temperature with lemon curd and jam.

 Cook’s note: Scones are best eaten the day you made them.

Trader Joe's Simply Indian (both printed and kindle version) is available to buy at Amazon.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.

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