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Wholemeal Scones

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Eggs (230)      Scones (26)      Wholemeal (9)     

Sometimes the simplest of things can bring the most pleasure, and scones definitely come under that category. Originally from Scotland, the earliest known recipe is from the 15th century, and were a type of triangular griddle cake made from unleavened oats. Once baking powder became available, however, scones turned into small risen quick breads that are now so popular to have as part of an afternoon tea. They are often served with jam and cream, and can have a multitude of fillings from raisins to cherries, or even savoury nuts. This recipe is for naked scones - no extra fancy stuff. Light, moist, and buttery, they need no extras. Based on the brands I used, they should be about 115 calories each.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 15 servings

450g wholemeal bread flour
80g margarine
50g Xylitol sweetener (or caster sugar if you prefer)
2 large eggs
250ml light soya milk
5 tsp baking powder

Pre-heat oven to 200 ༠C/ 180 ༠C fan/400 ༠F/6 Gas.
Rub the margarine into the flour and baking powder fora breadcrumb consistency.
Beat the eggs and pour a quarter of the mixture into a separate bowl.
Beat the rest with sugar and beat into the flour mixture.
Gradually add the milk to form a dough, and knead it for about five minutes.

Divide the dough into fifteen rounds and glaze them with the remaining egg.

#Baking Powder
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