Wholemeal scones

Wholemeal scones

By
From
Encyclopedia of Food and Cookery
Makes
8-12

Ingredients

Quantity Ingredient
300g self-raising flour
1/2 teaspoon salt
225g wholemeal self-raising flour
90g butter
310ml milk

Method

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