Wholemeal Scones

Wholemeal Scones

4.2

6 Ratings

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

About this recipe:

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

Equipment:

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

Ingredients:

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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:

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220Ā°C, Fan 200Ā°C, 425Ā°F, Gas 7.

Scones

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

Rhubarb Jam Compote

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

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