Wholemeal Scones
These are a particular favourite of a friend of mine, Chris Davies, who insisted I put the recipe in the book. If preferred you may add 50 g/ 2 oz sultanas to the dough when it has been formed.
Ingredients
- 250 g strong white flour plus extra for dusting
- 250 g wholemeal flour
- 75 g caster sugar
- 30 g baking powder
- 75 g butter softened
- 2 medium eggs beaten, plus 1 egg, beaten, for eggwash
- 270 ml milk
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6.
- Line a baking tray.
- Put the flours, sugar and baking powder into a large bowl and mix together.
- Add the butter, eggs and milk and, using your hands, mix together thoroughly for 6 minutes.
- Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten it to about 5 cm/2 inches thick.
- Using a round cutter (any size you like – I prefer to use 5–7.
- 5 cm/2–3 inch cutters), cut out the scones.
- Put the scones on the baking tray and brush with the eggwash.
- If you’ve the time, chill the eggwashed scones in the fridge for 30 minutes before baking to help with a straight rise.
- Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
- Bake for 15–20 minutes until golden brown, then transfer to a wire rack to cool a little.
- Serve cool with strawberry jam.
Nutritional Information
Calories: 95 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 4 g | Fiber: 2 g | Sugar: 1 g
