One Third Wholemeal Scones

Steps Making Recipes One Third Wholemeal Scones using 9 ingredients and 12 steps

One Third Wholemeal Scones - See great recipes for One Third Wholemeal Scones too! One Third Wholemeal Scones Scones with a bit of wholemeal so you can feel a little less guilty! It's rare for me to use eggs when I bake scones. One of the main benefits to a scone is that you don't need eggs. So for these dairy-free scones, it's really just a simple process of substituting butter for a vegan fat and the milk with a plant based milk.

Line a baking sheet with parchment; or lightly grease it.

Combine the flours, baking powder, sugar, and salt.

You can have One Third Wholemeal Scones using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients make One Third Wholemeal Scones

1. Prepare 200 g self raising flour.
2. You need 100 g self raising whole meal flour.
3. Prepare 1 1/2 tsp baking powder.
4. You need 3 tbsp sugar.
5. Prepare 75 g butter.
6. It's pinch ground cinnamon.
7. It's 100 g dried fruit or raisins.
8. It's 200 ml whole milk.
9. It's little extra milk and sugar for glazing.

One Third Wholemeal Scones instructions

1. Preheat oven to 180 degrees C.
2. Mix the flours and baking powder together.
3. Rub in the butter to make fine bread crumbs.
4. Add the sugar and cinnamon.
5. Add the dried fruit.
6. Add the milk (add a small amount at a time. 200 ml is quite a lot and makes a very soft dough. Once it has been added it may need a little more flour just to make it easier to knead).
7. Divide the dough into two balls.
8. Pat each ball into a flat round about 2cm deep.
9. Divide each round into 8 using a sharp knife, but leave sitting on the tray in one place. Reshape edges as necessary..
10. Cook at 180 degrees in a fan assisted oven for 15 mins (and then turn up the oven to 200 degrees until the tops turn golden brown, if necessary).
11. Remove and allow to cool on a cooling rack..
12. Serve with Jam, butter and cream!.

One Third Wholemeal Scones - These scones were bitter and acidic and utterly intolerable. Normally scones are a favourite of mine, but never have I tasted anything so nasty. Transfer scones to a wire rack. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. I like to use an insulated baking sheet for scones to keep the bottom of the scones from getting too brown. A regular baking sheet will work, but the bottom of the scones may get extra crispy. The scones were never quite right until I swapped out some of the whole wheat flour for teff. Thank you and good luck