August 18, 2011
Whip up a batch of these scones for a delicious morning tea snack. Serve with sugar-free jam and low-fat ricotta.
* 500g wholemeal plain flour
* 2 teaspoons bicarbonate of soda
* 2 teaspoons cream of tartar
* 2 teaspoons caster sugar
* 25g reduced-fat margarine
* 300ml buttermilk
* Handful of sultanas
* 1 egg, beaten, for an egg-wash (optional)
* 1 x large baking sheet
* 1 x 6cm fluted scone cutter
1. Preheat the oven to 220°C/gas mark 7 and line a large baking sheet with baking parchment. Put the flour into a bowl with the bicarb, cream of tartar and sugar.
2. Rub the margarine into the flour to resemble damp sand and then pour in the buttermilk and sultanas, working everything together to form a dough. Try not to overmix.
3. Lightly flour your work surface. Pat the dough down into a round-edged oblong about 3cm thick, then cut out scones with a fluted or round cutter.
4. Arrange the scones close together on your lined baking sheet, and brush with beaten egg if you want a golden finish.
Cook for 12 - 15 minutes, by which time the scones will be dry on the bottom and have a relatively light feel. They will also be brown on top.
Remove them to a wire rack to cool.
Makes 12 scones.