Wholemeal Scones


  • 200g Doves Farm Organic Fine Plain Wholemeal Flour
  • 4 tsp FREEE Baking Powder
  • 1 tbsp brown sugar
  • 50g butter
  • 150ml milk
  • flour for dusting
  • 200g rhubarb
  • 150g sugar
  • 1 tsp orange zest
  • 2 tbsp orange juice



  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.