225 g (8 oz) plain flour
225 g (8 oz) wholewheat flour
10 g (2 tsp) bicarbonate of soda
10 ml (2 tsp) cream of tartar
15 g (1 tbsp) fruit sugar (fructose) or 30 g (2 tbsp) white sugar
5 g (1 tsp) mixed spice
100 g (4 oz) butter, diced
300 ml (1/2 pt) buttermilk
15 g (3 tsp) baking powder
225 g (8 oz) wholewheat flour
10 g (2 tsp) bicarbonate of soda
10 ml (2 tsp) cream of tartar
15 g (1 tbsp) fruit sugar (fructose) or 30 g (2 tbsp) white sugar
5 g (1 tsp) mixed spice
100 g (4 oz) butter, diced
300 ml (1/2 pt) buttermilk
15 g (3 tsp) baking powder
method
1. Preheat the oven to 220°C (425°F) Gas 7.
2. Sift the flours together and mix thoroughly with the other dry ingredients. Rub the butter in well with your fingertips.
3. Stir in the buttermilk and mix to form a soft dough.
4. Knead the dough lightly on a floured board. Divide in half, form each half into a round and cut each round into four wedges.
5. Arrange the wedges on a greased baking sheet, dust with flour and bake for about 12 minutes. Cool on a wire rack.
6. These scones are best eaten while still warm, split and filled with butter and jam, or jam and clotted cream.
2. Sift the flours together and mix thoroughly with the other dry ingredients. Rub the butter in well with your fingertips.
3. Stir in the buttermilk and mix to form a soft dough.
4. Knead the dough lightly on a floured board. Divide in half, form each half into a round and cut each round into four wedges.
5. Arrange the wedges on a greased baking sheet, dust with flour and bake for about 12 minutes. Cool on a wire rack.
6. These scones are best eaten while still warm, split and filled with butter and jam, or jam and clotted cream.
serving amount
makes 8
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