Wholewheat SconesJump to recipe
Never thought making scones would be so easy. Yes, it is! You make them in 20 minutes. Voilà…
Time for scones!
Eat them with clotted cream, jam and lemon curd Perfect for a hight tea!
And the lemon curd… it really is the best ever… Whenever I organise a feast and have lemon curd, my guest will go wild over it.
Not to mention the friends who would simply spoon it at the end of the party…
- 3 cups (450g) self-raising wholewheat flour
- 1 tsp caster sugar
- pinch of salt
- 50g butter, chopped
- 1 1/4 cups (310ml) milk
- milk, extra, to glaze
- 5cm-diameter round pastry cutter
- Preheat oven to 230°C / 450 F. Sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until the butter is properly mixed in the flour. Make a well in the centre of the flour mixture.
- Pour the milk into the well and use a butter knife in a cutting action to stir until a soft but sticky dough forms (add more milk if necessary to make the dough soft).
- Turn dough out onto a lightly floured surface; gently knead until dough just comes together. Use fingertips to gently pat the dough into a 1 - 2 cm-thick disc.
- Lightly dust an oven tray with flour or add a sheet of parchment paper. Use a 5cm-diameter round pastry cutter dipped in flour to cut out scones. Arrange scones on the tray. Gently brush the top of each scone with a little extra milk to glaze.
- Bake scones on the top shelf of preheated oven for 10-12 minutes or until golden brown and scones sound hollow when gently tapped. Turn scones out onto a clean tea towel and cover lightly with another tea towel. Serve scones warm or at room temperature with jam, lemon curd and cream, if desired.
Source: Sarah Hobbs