Brown scones are a particular favourite of my mothers and recently my sons have fallen in love with them too. They are delicious served almost straight from the oven with butter and jam (homemade of possible). You can also served them as an accompaniment to soup (no jam of course, just butter). They are also great for an after school or pre-match snack.
Servings 10 scones
- 180 g plain flour
- 100 g wholemeal flour
- 1 tsp baking powder
- 1/4 tsp salt
- 60 g butter cubed
- 1 egg beaten
- 4-6 tbsp buttermilk
- Preheat your oven to 180 C/350 F/Gas Mark 4
- Add both of the flours into a bowl
- Add the salt and baking powder. If using unsalted butter then add 1/2 tsp of salt
- Cut the butter into cubes and use your fingertips to rub in the butter until the mixture resembles coarse breadcrumbs
- Beat the egg in a cup or bowl. Keep a little of the beaten egg to glaze the scones.
- Make a well in the centre of the flour/butter mix and add the beaten egg and 4 tbsp of buttermillk
- Combine the wet and dry ingredients gently using a knife. If the mix is too dry then add more buttermilk and continue to combine
- When the dough has just come together, remove it from the bowl and knead it gently on a floured board
- Roll the dough out to about 2cm thick and use a scone or cookie cutter to shape your scones. Be care not to twist the cutter as you cut
- Glaze the scones with the remaining beaten egg. If you forgot to keep back some egg, then use some milk instead
- Bake the scones in the oven for about 15 minutes.
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