Scones are a breakfast classic, something millennials might remember reading about in English writer Enid Blyton’s Noddy books, with Big Ears having them often with tea. As for the real deal, scones are one of the most technique-sensitive Western bakes, where most of the ingredients, especially the butter, need to be cold to get the texture of this baked good right. Swap in or use a blend of khapli wheat flour and refined flour for an even better flavour and nutrition. Use quality atta like Aashirvaad Chakki Khapli Atta, which has been cultivated on the Indian subcontinent for over ten thousand years. It is a hulled variety, meaning it retains its bran and germ layers more completely after milling than modern wheat does, giving khapli atta a coarser texture, a distinctly nutty, slightly earthy flavour, and a lower gluten content than standard whole-wheat or all-purpose flour. It also has a good amount of fibre and protein, as well as iron and vitamin B1, which is vital for energy metabolism. When it comes to using khapli wheat in baking scones, its lower and weaker gluten is a structural advantage. The defining quality of a good scone is the short, flaky, crumbling texture that separates it from bread and cake, which is the result of deliberately limiting gluten development. In standard scone recipes, this is achieved by using cold fat, less mixing, and avoiding any kneading. With khapli atta, the lower gluten content means the flour itself resists overdevelopment, widening the margin for error and making the texture more tender even if the dough is handled a little more than intended.