Wholemeal Rye Scones

Why not ring the changes and use wholemeal rye flour for your next batch of scones.

Free from Egg, Soya, Wheat, Dairy, Nuts

Vegetarian, Vegan, Organic, Wholemeal

Ingredients

Dust a large baking tray with a little flour and pre-heat the oven.
Sieve the flour and baking powder into a bowl, add the sugar and salt and blend together well.
Add the oil to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
Stir in the water then use your hands to bring everything together to form a soft mass of dough.
Dust the worktop with flour, place the dough in the middle and flatten it, with floured hands, until 2cm/¾” thick.
Using a 5cm/2” round cookie cutter, cut out circles of dough and lift them on to the prepared baking tray.
Gather the off-cuts into a ball, flatten the dough, cut further circles of dough and put these on the baking tray.
Bake for 15 - 18 minutes.

Equipment

Large oven tray, 5cm/2” round cookie cutter

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-18 minutes

I made these with butter instead of oil and sultanas instead of sugar. They were delicious, if a little crumbly.

By Mrs S Trotter

07 Jul 2018

£1.45

£1.60

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