Mini Wholemeal Scones

A quick and simple way to make breakfast, is to bake scones.
Recipe for Mini Wholemeal Scones, adapted from "Okashi"
(Makes approx. 21 mini scones)

50g Wholemeal flour
170g Top flour
1 Tbsp Baking powder
30g Caster sugar
1/2 tsp Salt
80g LIV Unsalted butter, cold and cube
110g Egg yolk and milk mixture (combine 1 egg yolk with enough fresh whole milk to make up to the amount)

  1. Combine flour, sugar and salt in a bowl.
  2. Add butter and use your fingertips to rub flour into butter until mixture resembles coarse breadcrumbs.
  3. Add milk and egg yolk mixture and mix with a scraper.
  4. Pour dough on a floured surface and knead lightly. Roll out to a thickness of 1.5-2cm.
  5. Dust a 2-cm pastry cutter with flour, then cut out as many rounds of dough as possible.
  6. Place rounds on a baking tray as near as possible, and brush with milk.
  7. Bake at 190C fan oven for 13mins until scones are golden brown.
  8. Remove from heat and cool on a wire rack.
  9. Serve scones warm with jam and cream.


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