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Wholemeal Scones

Makes 8 scones

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

Free from Egg, Soya, Nuts
Vegetarian, Organic, Wholemeal

Ingredients

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Scones

  1. Dust a large baking tray with a little flour and pre-heat the oven.
  2. Sieve the flour and baking powder into a bowl, add the sugar and blend together well.
  3. Add the butter to the bowl and using a fork, blend everything together until the mixture resembles fine breadcrumbs.
  4. Stir in the milk then use your hands to bring together a soft mass of dough.
  5. Lightly dust the worktop with flour, place the dough in the middle and flatten it to 3cm/1” with your hands.
  6. Press a round pastry cutter or upturned coffee cup into the dough to cut out circles.
  7. Lift the dough circles onto the prepared baking tray.
  8. 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.

Equipment

Large oven tray (scones). Saucepan, sterilized jam jar (compote) and mixing bowl

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7.

Cooking time

15-18 minutes
Fabulous! Though as I like my scones BIG then this is just 4 scones for me. Variation - added some sultanas and ground all spice. Yummy.
By Abby M
05 Mar 2018
tasty and family agreed, but more of a sweet bread than scones, will do half white and half whole next time and might try them thinner with more Xylitol (as this is what i substituted for brown) sugar to see if they come out a bit like biscuits instead
By Mr Nathan Piper
10 Jul 2011

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