Wholemeal Scones

Name: Wholemeal Scones
Cook time: PT15-18 M
Yield: 8 scones
Ingredients: SCONES 200g Doves Farm Organic Fine Plain Wholemeal Flour 4 tsp Doves Farm Baking Powder 1 tbsp brown sugar 50g butter 150ml milk flour, for dusting; RHUBARB JAM COMPOTE 200g rhubarb 150g sugar 1 tsp orange zest 2 tbsp orange juice

4.2

6 Ratings

15-18 minutes 8 scones Egg,Nuts Wholemeal,Vegetarian

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About this recipe:

Made with fine wholemeal flour, these scones are delicious served warm with our very own rhubarb jam compote.

Equipment:

large baking tray (scones). saucepan, sterilized jam jar (compote), 2 x mixing bowls and round pastry cutter

Ingredients:

SCONES
200g Doves Farm Organic Fine Plain Wholemeal Flour
4 tsp Doves Farm Baking Powder
1 tbsp brown sugar
50g butter
150ml milk
flour, for dusting

RHUBARB JAM COMPOTE
200g rhubarb
150g sugar
1 tsp orange zest
2 tbsp orange juice

Method:

220°C, Fan 200°C, 425°F, Gas 7.

Scones

Pre-heat the oven.
Dust a large baking tray with flour.
Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
Stir in the brown sugar.
Chop the butter into the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
Stir in the milk then use your hands to bring together a soft mass of dough.
Lightly dust the work top with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.
Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
Lift the dough circles onto the prepared baking tray.
Bake for 15-18 minutes until golden brown.

Rhubarb Jam Compote

Wash, dry and slice the rhubarb into 3xm/1” lengths.
Put the rhubarb, sugar, orange zest and juice into a saucepan over a medium heat.
Boil, stirring occasionally for 20-25 minutes until the jam compote starts to thicken.
Pour the jam compote into a warm sterilized jar.