How To Make

Khapli Wheat Cherry Scones

Recipe, Perfect With Chai Or Coffee

Scones are Scottish, made from flour, chilled butter, and milk or cream, and are quite easy to make, plus don’t take much time to make. There are some variations of scones, with Irish, British, and American scones differing in texture, density, and shape. This cherry scone recipe follows the American style, swapping maida for the nutrient-dense Aashirvaad Chakki Khapli Atta. This scone is buttery and citrusy, with cherry bits, and has an irresistible nutty flavour courtesy of the khapli atta. The cherries used in these khapli wheat scones are fresh, folded with a touch of lemon and orange zest and some almond extract. There’s also a cream wash, along with sugar on top of the scones, which gives them their finish before they go into the oven. You need firm cherries for this scone recipe, not soft, overripe cherries, which usually release too much juice into the dough and can hamper the texture. To prevent them from sinking, the cherries are tossed in flour, then added to the dough. As for baking with khapli atta instead of maida, the dough does behave a bit differently, since emmer wheat naturally carries a different gluten structure than modern bread wheat. Khapli wheat also typically carries a naturally higher protein and dietary fibre content, alongside a weaker gluten that is gentler on the stomach and some people find easier to digest. So, when baking with khapli, the dough needs to be handled with care and not overworked to avoid dense scones.