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Ingredients

Adjust Servings:
300g Wholemeal Flour
125g White Flour
1 level tsp Bread Soda
1 Egg
25g Mixed Seeds
30g Butter
380ml Buttermilk

Nutritional information

70g
Serving Size
149/620
kcal/kj
22g
Carbohydrates
2.5g
Sugars
3.8g
Fat
1.6g
Saturated Fat
3g
Fibre
5.2g
Protein
0.3g
Salt

Wholemeal scones

Features:
  • Contains Dairy
  • 50mins
  • Serves 12
  • Easy

Ingredients

Directions

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Bread has got some bad press in recent years and a diet containing white bread, which usually contains sugar and a lot of salt is not good for any of us. Wholemeal bread on the other hand provides good slow release carbohydrate (carb) which when combined with lean protein and fat is a good choice for everyone. I have added mixed seeds to this recipes, because they contain zinc and healthy fatty acids. Flax seeds are high in fiber and are good for the cardiovascular system.

This recipe can be changed around. You can omit the mixed seeds or make the mixture into a cake instead of scones. The scones freeze well and are handy for lunches and you will know instantly how many carbs each contains. The carb content of the scones will depend on the flour you use, so check the label. I use The Little Mill company wholemeal (stoneground in Kilkenny) which contain 55.3g of carb per 100g. Some wholemeal brands have up to 80g of carb per 100g so check the label. If the flour has more carbs just factor it in the recipe. I like Tesco strong white flour for bread making. It contains 68.5g of carbs and has the least amount of salt that I have found.

I don’t add salt to wholemeal bread/scones because bread soda contains salt. A lot of commercially produced wholemeal bread contains huge amounts of salt, so it’s well worth making your own.

Steps

1
Done

Preheat the oven to 200°C. Preheat 2 baking trays.

2
Done

Add the wholemeal flour to a bowl. Sieve the white flour and bread soda into the wholemeal flour in the bowl.

3
Done

Chop the butter into small pieces and rub into the flour mixture. Stir in the mixed seeds.

4
Done

Make a well in the center and add the egg and ¾ of the buttermilk.

5
Done

Mix everything together. If the mix is dry and not coming together add a little more of the buttermilk. Depending on the flour and the room temperature you may need all the milk sometimes and not at other times. Bring the mixture together with your hands.

6
Done

Turn the mixture onto a lightly floured surface and knead lightly. Flatten out the mixture to approx. 2cm and stamp out circles using a 6cm cutter. If you don’t have a cutter you can use a glass or just cut the scones into squares with a knife.

7
Done

Remove the trays from the oven and sprinkle with a little wholemeal flour or use a sheet of baking parchment to prevent the scones from sticking. Optional: brush a little milk on the top of each scone and sprinkle with a few mixed seeds.

8
Done

Place in the preheated oven for approximately 30 minutes or until the scones are nicely browned.

9
Done

Remove from the oven and place on a cooling rack. If you don’t like a hard crust wrap the scones in a clean tea towel as soon as they come out of the oven. This prevents the crust from getting hard. Enjoy!

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