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| Wholemeal Scones |
| ingredients: |
6
ounces (175g or 1½ US cups)
wholemeal flour
6 ounces (175g or 1½ US
cups) white flour
2 teaspoons baking powder
2 ounces (60g or half stick) butter
or margarine
2 teaspoons of syrup, warmed
Approximately quarter pint (5
fluid ounces or 150ml or generous
US half cup) milk
Pinch of salt |
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| method: |
Mix the dry ingredients in a mixing
bowl and then rub in the fat until
it becomes like coarse breadcrumbs.
Stir in the melted syrup and then
add enough milk to make a soft
dough. Turn out onto a floured
surface and roll until quite thin.
Using a cutter, cut into rounds
of about 1½ inches (3.8cm)
in diameter.
Place the rounds on a floured
baking sheet and cook in a pre-heated
oven at 190C/375F/Gas Mark 5 for
10-15 minutes. Serve hot, spread
with butter. |
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| This
recipe originated a long time ago in
the Scottish Women's Rural Institutes.
They are best served hot, spread with
butter. |
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