Muesli Scones recipe
information
These scones have a lovely nutty flavour, and crunchy texture.
ingredients
175 g (6 oz) wholemeal flour
50 g (2 oz) sugar-free muesli
20 g (4 tsp) baking powder
40 g (1 1/2 oz) butter, diced
40 g (1 1/2 oz) demerara sugar
1 egg
175 ml (6 fl oz) single cream
50 g (2 oz) sugar-free muesli
20 g (4 tsp) baking powder
40 g (1 1/2 oz) butter, diced
40 g (1 1/2 oz) demerara sugar
1 egg
175 ml (6 fl oz) single cream
method
1. Rub together the flour, muesli, baking powder, butter and sugar until well-mixed.
2. Add the egg and enough cream to make a soft, but not sticky dough.
3. Turn this out onto a well-floured board and roll out to 2.5 cm (1 in) thick. Cut into 3 cm (1 1/2 in) rounds with a plain biscuit cutter.
4. Arrange the scones on well-greased baking sheets and cook in a preheated oven at 220°C (425°F) Gas 7 for 10 minutes till well-risen and golden.
5. Serve warm, split and buttered.
2. Add the egg and enough cream to make a soft, but not sticky dough.
3. Turn this out onto a well-floured board and roll out to 2.5 cm (1 in) thick. Cut into 3 cm (1 1/2 in) rounds with a plain biscuit cutter.
4. Arrange the scones on well-greased baking sheets and cook in a preheated oven at 220°C (425°F) Gas 7 for 10 minutes till well-risen and golden.
5. Serve warm, split and buttered.
serving amount
makes 10 - 12
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