Wholemeal Rye Scones

Name: Wholemeal Rye Scones
Cook time: PT15-18 M
Yield: 8 scones
Ingredients: 200g Doves Farm Organic Wholemeal Rye Flour 5 tsp Doves Farm Baking Powder 3 tbsp brown sugar 3 tbsp oil 150ml milk 1 egg, for brushing flour, for dusting

4.8

5 Ratings

15-18 minutes 8 scones Nuts Vegetarian,Wholemeal

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About this recipe:

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

Equipment:

large baking tray, 5cm/2” round cookie cutter and 3 x mixing bowls

Ingredients:

200g Doves Farm Organic Wholemeal Rye Flour
5 tsp Doves Farm Baking Powder
3 tbsp brown sugar
3 tbsp oil
150ml milk
1 egg, for brushing
flour, for dusting

Method:

220°C, Fan 200°C, 425°F, Gas 7

Pre-heat the oven.
Dust a large baking tray with a little flour or insert a baking liner.
Measure the flour, baking powder and sugar into a bowl, stir to combine and sieve into a mixing bowl.
Add the oil and using a fork or whisk, blend everything together until the mixture resembles fine breadcrumbs.
Gently stir in the milk to form a soft, slightly sticky, mass of dough. Avoid kneading or overmixing the dough.
Dust the worktop with flour, place the dough in the middle and dust it with flour.
Gently flatten the dough with the palm of your hand until 3cm/1¼” thick.
Dust a 5cm/2” round cookie cutter with flour and press it into the dough to cut circles.
Lift the circles onto the prepared baking tray.
Gather the off-cuts together into a ball then flatten the dough and cut further circles.
Break the egg into a bowl, beat well and brush the beaten egg over the scones.
Bake for 15-18 minutes.