Makes approximately 25
A delicious alternative to plain scones.
Ingredients:
200g/ 7 oz Harvest Gold Wholemeal Flour
15g/ ½ oz baking powder
50g/ 2 oz sugar
25g/ 1 oz margarine
2 eggs, size 3
275 ml ½ pint fresh milk
50g/ 2 oz sultanas
Procedures:
1. Sieve the dry ingredients together in a large mixing bowl.
2. Rub the margarine into the flour mixture until it resembles fine breadcrumbs.
3. Whisk the eggs with the milk and add to the rubbed in mixture. Beat with a wire whisk or a spoon to a smooth, fairly thick batter consistency.
4. Lightly oil a large frying pan or griddle, place over a medium heat and allow to become moderately hot.
5. Drop 15 ml (1 tbsp) of the batter onto the hot pan or griddle, about 5 cm (2-inches) apart, and immediately sprinkle each with a few sultanas.
6. Cook the scones until bubbles appear on the top surface. Turn over and cook on the other side.
7. Continue with the remaining batter, wrapping the cooked scones in a clean tea towel to keep them warm and moist.
8. Serve hot or cold with butter.
Cook’s Notes:
Time: Preparation takes 15 minutes, cooking takes 5 minutes.
Cook’s tip: Stir a little cinnamon into the mixture or grate in some lemon or orange rind.
Serving Ideas: Before serving, scones may be cut with a fluted cutter and served with jam and cream or a sprinkling of sugar and cinnamon.
A delicious alternative to plain scones.
Ingredients:
200g/ 7 oz Harvest Gold Wholemeal Flour
15g/ ½ oz baking powder
50g/ 2 oz sugar
25g/ 1 oz margarine
2 eggs, size 3
275 ml ½ pint fresh milk
50g/ 2 oz sultanas
Procedures:
1. Sieve the dry ingredients together in a large mixing bowl.
2. Rub the margarine into the flour mixture until it resembles fine breadcrumbs.
3. Whisk the eggs with the milk and add to the rubbed in mixture. Beat with a wire whisk or a spoon to a smooth, fairly thick batter consistency.
4. Lightly oil a large frying pan or griddle, place over a medium heat and allow to become moderately hot.
5. Drop 15 ml (1 tbsp) of the batter onto the hot pan or griddle, about 5 cm (2-inches) apart, and immediately sprinkle each with a few sultanas.
6. Cook the scones until bubbles appear on the top surface. Turn over and cook on the other side.
7. Continue with the remaining batter, wrapping the cooked scones in a clean tea towel to keep them warm and moist.
8. Serve hot or cold with butter.
Cook’s Notes:
Time: Preparation takes 15 minutes, cooking takes 5 minutes.
Cook’s tip: Stir a little cinnamon into the mixture or grate in some lemon or orange rind.
Serving Ideas: Before serving, scones may be cut with a fluted cutter and served with jam and cream or a sprinkling of sugar and cinnamon.
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