Nutritious, wholesome scone which would be ideal to serve with salads, Scones with Wholemeal Flour should be spread with unsalted butter. Do not be disappointed if the scones do not rise as much as the traditional ones.
1 teaspoon butter
6 oz. stone-ground wholemeal flour
2 oz. flour, sifted
1 teaspoon bicarbonate of soda
½ teaspoon cream of tartar
½ teaspoon salt
1½ oz. vegetable fat
2 fl. oz. warm water
1 tablespoon golden syrup
3 fl. oz. warm milk
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Using the butter, grease a large baking sheet and set aside.
Place the wholemeal flour and the flour in a large mixing bowl. Stir in the soda, cream of tartar and salt until they are evenly distributed. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Set aside.
In a small bowl, using a fork, beat to-gether the water and syrup. Beat in the milk. Mix enough of this mixture into the flour mixture to form a soft dough. Knead the dough slightly.
Turn the dough out on to a lightly floured board and roll it out to approxi-mately J-inch thick. With a 3-inch pastry cutter, cut the dough into circles, rerolling any remaining dough and making more circles in the same way.
Place the dough circles, well spaced apart, on the prepared baking sheet. Place the baking sheet in the oven and bake for 10 to 15 minutes or until the scones have lisen and are golden brown. Remove the baking sheet from the oven.
Transfer the scones to a warmed serving plate and serve at once, if they are to be eaten hot.