There is nothing worse than wholemeal scones with no rise and which are too heavy. This recipe is my own invention and the results are delicious with cheese, especially cashel blue.
- 150g Self Raising Flour
- 100g Wholemeal Flour
- 25g Soft Brown Sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 25g Butter
- 1 large egg
- 4tbsp milk
Preheat the oven to 200 degrees. Rub the dry ingredients with the butter to make breadcrumbs. Beat the egg and the milk and mix to a dough – it is good not to put all the milk in in one go as some flours have different absorbency.
Roll to about 2 cm in depth and cut out with a fluted cutter – this recipe will make 8 to 10 scones depending on the size of cutter you use.
Place on a greased tray and bake for 15 to 20 minutes – again it depends on how big your cutter is.