Feb

11

Wholemeal Scones

February 11, 2007 | Leave a Comment

Plate of SconesSearching for scones with a bite then why not ry these wholemeal scones. They are a variation of the traditional scones, made 50/50 with white flour and wholemeal flour. These wholemeal scones are a long term family favourite, delicious when served warm with butter as a special treat.  

Ingredients:

Strong White Flour 250g 9oz
Strong White Flour 250g 9oz
Eggs 2
Caster Sugar 75g 3oz
Baking Powder 30g 1oz
Butter 75g 3oz
Milk 230ml 8fl oz
Raisins 100g 3½oz

Method:

Pre heat the oven to 220C (425F, gas mark 7 ) and grease a baking tray. 

Put the flour and baking powder in a bowl and rub in the butter until it looks like breadcrumbs then stir in the sugar and rasins. Beat the eggs add to the mixture with enough milk to make a firm dough.   

Place the dough on a lightly floured surface and roll out to about 2/3cm (about 1 inch) thick and cut out the scones with a round cutter placing them on a baking tray.

Brush the top of the scones with a little milk (or with an extra beaten egg if you prefer) for a glaze.

Scones on Oven TrayBake for 15 minutes and transfer to a wire rack to cool a little.

I like my scones a bit rustic. The scones can be served warm or cold with your choice of butter, jam and cream (or all three for a real treat).     


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