Wholemeal Scone Round
Over a year ago
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Ingredients
- 175g Plain Cream Flour
- 175g Course Wholemeal Flour
- 25g Wheat Bran
- 1 Tsp Bread Soda
- Pinch Salt
- 1 x 125g carton natural yoghurt
- 1 tbls vegetable oil
- 150ml milk
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Description
Sick in bed over xmas spotted this recipe on tv it was served with leek and pototo soup and everyone in the family loved both
Method
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1
Wholemeal Scone Round Method
Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
Sieve the cream flour, salt and soda into a mixing bowl. Add the wholemeal and bran and mix well.
In a jug beat together the yogurt, oil, egg and milk.
Add the liquid to the dry ingredients and mix to a soft dough. Allow to sit for a few minutes, so bran absorbs some liquid!
Transfer to a floured surface and lightly knead. Shape into a round about 1"/5cms in thickness. Place onto prepared tin. Bake for about 20 minutes until risen and golden brown. It is baked when tapped underneath and has a hollow sound. Remove from tin and wrap in clean tea towel to cool.
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