How to Prepare Yummy One Third Wholemeal Scones suitable for every moment!

Everybody enjoys the suggestion of taking a seat to a tasty home-cooked meal, yet with today's busy timetables, it can be harder than ever to discover the moment to put one together. Thankfully, help is around, the One Third Wholemeal Scones recipe and guidance in this short article will help you created healthy meals for your household in a surprisingly, short time.

Brush with a little milk or egg to glaze (for a golden finish). Put the wholemeal flour and poppy seeds into a large mixing bowl. Sieve the cream flour, salt and bread soda into the bowl.

You need self raising flour.
Prepare self raising whole meal flour.
Prepare baking powder.
Use sugar.
Provide butter.
Use ground cinnamon.
You need to prepare dried fruit or raisins.
Prepare whole milk.
Provide little extra milk and sugar for glazing.

Short Tips:

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Preheat oven to 180 degrees C.
Mix the flours and baking powder together.
Rub in the butter to make fine bread crumbs.
Add the sugar and cinnamon.
Add the dried fruit.
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).
Divide the dough into two balls.
Pat each ball into a flat round about 2cm deep.
Divide each round into 8 using a sharp knife, but leave sitting on the tray in one place. Reshape edges as necessary..
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).
Remove and allow to cool on a cooling rack..
Serve with Jam, butter and cream!.

Tip any wholemeal flour left in the sieve into the mixture. Using your fingers, rub the butter through the dry ingredients until the fat is evenly mixed in and the mixture resembles coarse breadcrumbs. Place them onto the baking tray - you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Be the first to review this recipe.

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