Tuesday, February 17, 2009

Wholemeal Scones 2

Serves: 7-8

100 Gram Wholemeal flour (3 1/2 oz)
100 Gram Plain flour (3 1/2 oz)
1 Tablespoon Baking powder
1/2 Teaspoon Salt
40 Gram Butter (1 1/2 oz)
150 ml Milk, plus extra for brushing (1/4 pint)
Sift flours, baking powder and salt into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn onto a lightly floured surface. Knead quickly until smooth. Roll out to about 1 cm (1/2 inch) thick. Cut into 7 or 8 rounds with a 6.5 cm (2 1/2 inch) biscuit cutter.

Transfer to a greased baking sheet. Brush tops with milk. Bake at 230 °C / 450 °F / Gas 8 for 7-10 minutes or until well risen and golden. Cool on a wire cooling rack. Serve with butter.

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