Wholemeal buttermilk scones
One of the easiest recipes to have in your baking repertoire is the classic scone. These use buttermilk, making them extra moist. Tea is served!
White Self Raising Flour
150 g, plus ½ tsp for dusting
Low Fat Spread
30 g, straight from the fridge
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Dust a baking tray with flour. Sift both flours into a bowl. Add the wholemeal husks.
- Stir in the sugar. Using your fingertips, rub in the low-fat spread until the mixture resembles coarse breadcrumbs.
- Using a table knife, gently mix the buttermilk into the dry ingredients until the mixture is just combined. The dough should be soft and sticky.
- Tip onto a lightly floured or dusted surface and knead for 30 seconds or until just smooth. Using a rolling pin, roll out the dough to 2cm thickness.
- Use a 5.5cm round cutter to cut out 15 scones. Dip the scone cutter into flour before cutting out each scone to prevent the dough sticking to the cutter.
- Pop the scones on a baking tray. Brush lightly with the skimmed milk. Bake for 15 minutes or until golden; they should sound hollow when tapped. Serve warm.
Keep the scones in an airtight container for up to 1 week, or 3 months in the freezer.