• Caroline Murphy

Multi Seed brown scones....delicious warm from the oven with butter and some homemade raspberry jam!

Recipe makes approx 12 medium sized scones


Ingredients:

300g Self raising flour

300g Wholemeal flour

1 tbsp brown sugar

1 tsp baking powder

1 tsp of salt

handful of mixed seeds

75 g margerine

250ml buttermilk

2 eggs


Extra buttermilk and seeds for sprinkling on top


Method:

  1. Preheat your oven to 175 degrees.

  2. In a bowl combine self raising flour, wholemeal flour, baking powder, salt, brown sugar margerine and mixed seeds.

  3. Rub the margerine into the dry ingredients until it resembles breadcrumbs.

  4. Next, make a well in the dry ingredients and pour in your wet ingredients.

  5. Mix gently with your hand until it forms a soft dough. Be careful not to overmix it at this stage.

  6. Flour your work surface and turn your dough out.

  7. Flatten to about an inch high and then using your scone cutter cut out your scones.

  8. Place on a tray lined with parchment.

  9. Using a pastry brush brush each scone with milk and sprinkle with some mixed seeds to finish.

  10. Bake in a preheated oven at 175 degrees for 20 minutes.


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