Wholemeal scones

Wholemeal scones

By
From
Baking
Makes
8-12
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
300g self-raising flour
1/2 teaspoon salt
225g wholemeal self-raising flour
90g butter, diced
1 1/4 cups milk

Method

  1. Preheat the oven to 200°C. Lightly flour a baking tray.
  2. Sift the self-raising flour and salt into a mixing bowl. Stir in the wholemeal flour. Rub in the butter, then make a well in the centre and add sufficient milk to mix to a soft but not sticky dough.
  3. Turn onto a lightly floured board and knead gently. Pat out into a round 2–2.5 cm thick. Place on the prepared baking tray and mark into 8–12 triangles with a sharp, floured knife. Bake for 25–30 minutes or until firm to the touch.
  4. Turn out onto a wire rack to cool. Break into triangles, split in half and spread with butter, or serve with whipped cream and jam.

Note

  • Variations given for Scones may also be used for Wholemeal Scones.
Tags:
baking
bakery
margaret
fulton
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