Brown Scones

Essentially the same as the White Scone recipe but with Wholemeal flour and little extra milk. Great when just out of the oven with a little real butter.

This recipe makes 18-20 scones using a 72 cm (3inch) cutter(*)

  • 900g (2lb) wholemeal flour
  • 170g (6oz) butter
  • 3 free range eggs
  • pinch of salt
  • 55g (2oz) castor sugar
  • 3 heaped teaspoons baking powder
  • 500ml (16.5floz) approx. milk to mix

(*) I don't have a fancy cutter - I use a glass!

For glaze:
  • egg wash (see below)

First preheat the oven to 250C/475F/gas 9.

Sieve all the dry ingredients together in a large wide bowl. Cut the butter into cubes, toss in the flour and rub in the butter. Make a well in the centre. Whisk the eggs with the milk, add to the dry ingredients and mix to a soft dough. Turn out onto a floured board. Knead lightly, just enough to shape into a round. Roll out to about 22cm (1inch) thick and cut or stamp into scones. Put onto a baking sheet – no need to grease. Bake in a hot oven for 10-12 minutes until golden brown on top. Cool on a wire rack.

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