Measure the flour and baking powder into a bowl, stir to combine and sieve into a mixing bowl.
Stir in the sugar.
Add the butter 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.
Equipment
large baking 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
My new favourite scone recipe. Woulg give 10stars if I could
By Alan
08 May 2020
I have been wanting to do some healthy baking so wholemeal scones seemed great, but OMG this recipe was not the one for me. 4 tsp of baking powder! That is way too much! These scones were bitter and acidic and utterly intolerable. Normally scones are a favourite of mine, but never have I tasted anything so nasty.
By STEPH P
05 Apr 2020
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
