Fruited wheaten scones

Yield: 1 Servings

Measure Ingredient
2 cups Whole wheat flour
2 cups All purpose flour
¼ cup Granulated sugar
3 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
¼ cup Margarine
1 cup Raisins; currants or chopped dates
1 Egg
1 cup Buttermilk

Taken from the Bakeries of Belfast website at

The whole meal flours in Ireland are coarser than we get in the U.S. To come close to the texture of the Irish flours I buy rolled wheat and blenderize it until it looks like coarse flour. Or you can just buy the coarsest flour you can find (such as Stone-Burh Whole Wheat Flour).

Mix the dry ingredients together in a large bowl. Cut in margarine with pastry blender, until texture of corn meal. Add the fruit and stir. Beat egg in separate bowl, add buttermilk. Add liquids to flours, stirring with a fork. Turn out on a floured surface and knead a few times. Roll or pat to a thickness of 1 inch. Cut with a 3 inch circular cutter and place 2 inches apart on a baking sheet. Bake at 425 degrees for 12 to 15 minutes.

Posted to Bakery-Shoppe Digest V1 #231 by jrjet@... (Dot & Tim McChesney) on Sep 11, 1997

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