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Khapli Wheat Scones

To Make High Tea Parties Extra Special

Khapli wheat, also known as Emmer wheat, is said to be rich in protein and is commonly used to make rotis and parathas. However, there’s no reason why it can’t be used for other baked goodies. Like the classic scones. A scone sits somewhere between a crumbly biscuit and a soft cake and is made from flour, butter or fat, milk or cream, and a leavening agent like baking powder. While it usually relies on all-purpose flour, khapli wheat, Aashirvaad Chakki Khapli Atta, brings high-quality, reliable, and slightly nutty flour to the mix. Discover how to make scones and the varieties you can explore. 

You can make Khapli wheat scones at home by substituting standard flour with Aashirvaad Chakki Khapli Atta and working the dough gently to accommodate its delicate gluten structure. Start by mixing 2 cups of flour, 3 tablespoons of sugar, 2.5 teaspoons of baking powder, and a pinch of salt. Cut in ½ cup cold butter until crumbly. Stir in ½ cup milk or cream and one egg just until a shaggy dough forms. Shape the batter into a disc, cut into wedges, and bake at 200°C for 15 to 20 minutes. 

Arguably one of the most classic flavour combinations, blueberry-lemon scones bring tart sweetness to the traditionally rustic, earthy khapli. Use the blueberry as a stuffing and the lemon as a glaze for a vibrant appearance and a beautiful balance of flavours. The fresh lemon flavour adds aroma, while the juicy blueberries burst in your mouth with every bite. The whole thing looks good enough to appear in a Bridgerton tea party! 

Chocolate is pretty much a synonym for classically indulgent, at least in dessert books. The sweet chocolate perfectly offsets the earthy khapli, and since these chips are scattered throughout, the centre remains lightly moist. You can pair it with walnuts for added crunch and flavour, but the real “crispy” win of a scone is the crumble edge, of course. Pair it with your evening tea or morning coffee for an instant pick-me-up. Everyone needs it on a Monday! 

Maple and pecan are a classic combination, though they are less popular in India, where pecans and maple are less common kitchen ingredients than fresh fruits or almonds. However, this khapli wheat scone deserves a trip to the speciality grocery store because maple and pecan add a warm, cosy note to the nutty khapli. The caramel-like richness of maple syrup pairs beautifully with the toasted, nutty depth of pecans, resulting in a sweet snack that’s perfect to welcome autumn. 

You can’t talk about autumn without including pumpkin spice flavour on the list. To make this type, add pumpkin pie spice directly to your dry scone ingredients and whisk well before adding the wet ingredients. Whisking the spices into the dry ingredients stops clumps from forming in the dough. You can either go for a store-bought pumpkin spice mix. Or make your own at home by mixing 1 teaspoon of cinnamon, ½ teaspoon of ginger, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves.

If you thought scones were strictly a sweet affair, cheese is here to prove otherwise. Cheesy scones are a classic savoury variation, with sharp cheddar, parmesan, or even a milder cheese bringing saltiness and richness to the earthy, nutty notes of khapli wheat. Add some chopped chives or spring onions for a little extra flavour, and you've got a crumbly, cheesy bake that works just as well with a cup of tea as it does alongside soup. 

Spinach and feta make for a classic savoury combination that works particularly well in khapli wheat scones. The earthy, slightly nutty notes of khapli pair well with the salty, tangy feta, while spinach adds a fresh, savoury element. Just make sure to squeeze out excess moisture from the spinach before adding it to the dough, so the scones don't turn soggy. The result is a crumbly, savoury bake that's great for breakfast, tea-time, or as a snack.

These are just a handful of types to explore. Within savoury scone categories, cheese and chives also make for an excellent combination. As do caramelised onions and thyme, sun-dried tomatoes and feta, and even guacamole. Within sweet scones, the sky is the limit. You can play with berries, citrus fruits, or even bring a fruit-spice combination, like apple and cinnamon. The best part? You don’t have to reinvent the wheel from scratch. Simply explore established flavours and adapt them for khapli wheat scones.