Wholemeal Scone Round
Over a year ago
7,984 views
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
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
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
-
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.
Similar Recipes
View all similar
Comments (0)