- Serves: makes 10-12 scones
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 225 g plain flour, plus extra for dusting
- 225 g wholemeal flour
- 1 tsp bicarbonate of soda
- 25 g sesame seeds, plus extra for sprinkling (optional)
- 25 g butter, diced
- 1 egg
- 400 ml buttermilk or soured milk, (add 2 tsp vinegar or lemon juice to 400ml cows milk or soy or rice milk and leave to stand for 1015 minutes)
- 1 tbsp black treacle
1. Preheat the oven to 220C/200C fan/gas 7. Dust a baking sheet with flour.
2. Put the wholemeal, plain flour and salt into a large bowl. Sift in the bicarbonate of soda and stir in the sesame seeds. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs.
3. In a separate bowl, whisk the egg with the buttermilk or soured milk, then stir in the treacle and pour most of the liquid into the dry ingredients. Using one hand with your fingers held out like a claw, mix in full circles to bring the flour and liquid together, adding more liquid if necessary. The dough should be quite soft, but not too sticky.
4. Turn the dough out onto a lightly floured work surface and gently bring it together into a ball, but without kneading it, then flatten it slightly to about 3cm high. Cut the dough into 1012 square or round scones. If you like, you can brush the tops of the scones with any leftover liquid and sprinkle with some extra sesame seeds.
5. Put the scones onto the prepared baking sheet and pop in the oven to bake for 1520 minutes (depending on the size of the scones). Have a look at them after 10 minutes: if theyre already a deep golden brown, then turn the heat down to 200C/180Cfan/gas 6 for the remainder of the cooking time. When cooked they should sound hollow when tapped on the base.
6. Transfer to a wire rack to cool.
Recipe taken from Rachel Allen's Easy Meals.
Rate This Recipe