Lunch: Scones

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Scones

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

500 grams (17.67 ounces) strong white bread flour, plus more for dusting
80 grams (2.82 ounces) unsalted butter, at room temperature, plus more for serving, optional
80 grams (2.82 ounces) superfine sugar
5 teaspoons baking powder
2 medium eggs plus 1 egg, beaten, for glazing
250 milliliters (1 cup) milk
100 grams (3.5 ounces) chopped walnuts, optional
100 grams (3.5 ounces) golden raisins, optional
Clotted cream and jam, for serving, optional

Instructions

Heat your oven to 220 degrees C (425 degrees F). Line 2 baking trays with parchment paper.
Place the flour, butter, sugar and baking powder into a mixing bowl. Rub the ingredients together to form a breadcrumb-like mixture. Add 2 eggs and turn the mixture gently to incorporate the ingredients. Add half the milk and keep turning the mixture to combine. Add the remaining milk a little at a time to form a soft dough.
Place the dough on a floured surface. Use your hands to fold the dough in half and then turn 90 degrees and repeat. Do this a few times until the dough is smooth. (If you are making flavored scones, add the walnuts or raisins now.) Continue dusting the work surface with flour if the dough is sticking. Do not overwork the dough.
Roll the dough to 2 1/2 centimeters (about 1 inch) thick. Using a 5 1/2-centimeter (about 2-inch) cutter dipped in flour, stamp out rounds and place them on the prepared trays. Try not to twist the cutter; just press down and then lift up and push out the dough. Re-roll any remaining dough and cut out more scones.
Let the scones rest for a few minutes. Brush the tops of the scones with the beaten egg, being careful not to let the egg run down the sides.
Bake until golden and well risen, about 15 minutes. Leave to cool and then split in half and enjoy with butter or clotted cream and jam.
Special equipment: 5 1/2-centimeter (about 2-inch) cutter

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