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Wholemeal Scones
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Made with 0ne wholemeal 5our, these scones

are delicious served warm with our very own
rhubarb jam compote.

Makes Cooking Time

8 scones 15-18 minutes

Without

Egg Nuts

Good to Know

Vegetarian Wholemeal

Equipment

Ingredients

SCONES
200g Doves Farm Organic Fine Plain Wholemeal
Flour
4 tsp Doves Farm Baking Powder
1 tbsp brown sugar
50g butter
150ml milk
5our, for dusting

RHUBARB JAM COMPOTE

200g rhubarb
150g sugar
1 tsp orange zest
2 tbsp orange juice

Method

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7.

Scones

1. Pre-heat the oven.

2. Dust a large baking tray with 5our.
3. Measure the 5our and baking powder
into a bowl, stir to combine and sieve into
a mixing bowl.
4. Stir in the brown sugar.
5. Chop the butter into the bowl and using a
fork, blend everything together until the
mixture resembles 0ne breadcrumbs.
a. Stir in the milk then use your hands to
bring together a soft mass of dough.
7. Lightly dust the work top with 5our, place
the dough in the middle and 5atten it to
3cm/1” with your hands.
e. Press a round pastry cutter or upturned
coffee cup into the dough to cut out
circles.
9. Lift the dough circles onto the prepared
baking tray.
10. Bake for 15-18 minutes until golden
brown.

Rhubarb Jam Compote

1. Wash, dry and slice the rhubarb into

3xm/1” lengths.
2. Put the rhubarb, sugar, orange zest and
juice into a saucepan over a medium
heat.
3. Boil, stirring occasionally for 20-25
minutes until the jam compote starts to
thicken.
4. Pour the jam compote into a warm
sterilized jar.

Reviews & Ratings

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Organic Stoneground Baking Powder 130g

Fine Plain English
Wholemeal Flour 1kg £1.59

£2.19

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