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Wholewheat Fruit Scones Recipe
|Whole-wheat flour||3 Ounce, sifted (75 Gram)|
|Self-raising flour||75 Gram, sifted|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Soft brown sugar||1 Ounce (25 Gram)|
|Butter/Margarine||1 Ounce (25 Gram, At Room Temperature)|
|Mixed dried fruit||1 1⁄2 Ounce (40 Gram)|
|Milk||2 1⁄2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs) (Extra As Required)|
|Whole wheat flour||1⁄2 Cup (8 tbs) (Extra As Required)|
Serving size: Complete recipe
Calories 1494 Calories from Fat 486
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 22.5 g112.6%
Trans Fat 0 g
Cholesterol 287.5 mg
Sodium 1593.3 mg66.4%
Total Carbohydrates 215 g71.7%
Dietary Fiber 27.7 g110.7%
Sugars 40.5 g
Protein 51 g102.9%
Vitamin A 25.5% Vitamin C 0.16%
Calcium 90.1% Iron 69.8%
*Based on a 2000 Calorie diet
1 Preheat the oven.
2 In a large mixing bowl, add the sifted flours, the bran remaining in the sieve, baking powder, cinnamon and sugar.
3 Gently rub in the fat.
4 Mix in the dried fruit.
5 In a bowl, beat the egg with 2 tablespoons of milk.
6 Add this to the flour mixture ,mixing it to a smooth dough using a palette knife.
7 Add a spot more milk, if required.
8 Roll out the dough to 3/4 inch (2 cm) thick.
9 Using a 2 1/4 inch (6 cm) cutter cut out the scones.
10 Arrange them on the baking sheet, brushing the tops with milk and dust them with wholewheat flour.
11 Bake on a high shelf in the oven for 15-20 minutes.
12 Transfer to a wire tray to cool.
13 Serve warm, spread with butter.