www.odlums.ie /recipes/brown-scones/

What you need:

  • 125g/4oz Odlums Coarse Wholemeal
  • 125g/4oz Odlums Self Raising Flour
  • 150ml/¼ pint Milk (approx)
  • Pinch Salt
  • 25g/1oz Shamrock Golden Caster Sugar (optional)
  • 25g/1oz Butter or Margarine

Above quantities may be doubled if you wish!

How to:

  1. Sieve flour and salt into a bowl, stir in sugar if used.
  2. Rub in butter/margarine.
  3. Add sufficient milk to make a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 1" in thickness. Cut into scones with a cutter dipped in flour.
  6. Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.
  7. Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx .
  8. Cool on a wire tray.

Note

  • When cool, place crème fraîche or cream cheese, smoked salmon and parsley on top for a tasty lunch alternative!
high fibre scones

High Fibre Scones

Category

Weekly Recipe

Cook Time

10 mins

What you need:

  • 125g/4oz Odlums Coarse Wholemeal
  • 125g/4oz Odlums Self Raising Flour
  • 150ml/¼ pint Milk (approx)
  • Pinch Salt
  • 25g/1oz Shamrock Golden Caster Sugar (optional)
  • 25g/1oz Butter or Margarine

Above quantities may be doubled if you wish!

How to:

  1. Sieve flour and salt into a bowl, stir in sugar if used.
  2. Rub in butter/margarine.
  3. Add sufficient milk to make a soft dough.
  4. Turn onto a floured board and gently knead to remove any cracks.
  5. Roll out lightly to 1" in thickness. Cut into scones with a cutter dipped in flour.
  6. Place on a floured preheated baking sheet/tray, glaze if liked with beaten egg or milk.
  7. Bake in a preheated oven 220°C/425°F/Gas 8 on upper shelf position for 10 mins approx .
  8. Cool on a wire tray.

Note

  • When cool, place crème fraîche or cream cheese, smoked salmon and parsley on top for a tasty lunch alternative!
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