Tuesday, 29 November 2011

Deirdre Madden's Brown Wholemeal Scones

This another recipe from my school days, now a days I like to make a batch of these after I've made some brown bread, using the leftover buttermilk. We then eat them while the bread is cooling. They disappear very quickly around here so you have to lay claim as soon as they come out of the oven!

This recipe is complements of All about Home Economics, available online from www.deirdremadden.ie . (10% of the profits will be donated to The Irish Cancer Society)

Makes 8
100g Wholemeal Flour
100g Plain flour
1/4 tsp Salt
1/4 tsp Bread soda
50g Margarine
25g Caster Sugar
About 100ml sour milk or buttermilk

Sieve flour, salt and bread soda into a bowl. Stir in Wholemeal flour. Add margarine, cut into small pieces, then rub into flour. Stir in the sugar and mix well. Add enough sour milk to make a soft dough.

Turn onto a floured board, knead until smooth underneath. Turn smooth side up and roll into a circle 1.5cm thick. Cut into 8 triangles, place on a greased tray and brush with milk. Bake in a fairly hot oven, 215C (425F), Gas 6, for 15-20 minutes.

Cool on a wire rack. Serve on a round plate with a d'oyley or in a bread basket, lined with a paper napkin.

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