250g bread flour, plus extra for dusting
250g whole wheat flour
75g caster sugar
30g baking powder
75g butter, softened
2 eggs, beaten
1 egg, beaten separately for eggwash
270ml milk
Preheat oven to 400 F.
Line a baking tray.
Put the flours, sugar, and baking powder into a large bowl and mix together.
Add the butter, eggs, and milk. Using your hands, mix together thoroughly for 6 minutes.
Turn the dough out onto a lightly floured surface, and, using a rolling pin, flatten it to about 1 1/2 inches thick. Using a round biscuit cutter, cut out the scones.
Put the scones on the baking tray and brush with the eggwash. If you have time, chill the eggwashed scones in the fridge for 30 minutes before baking.
Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven. Bake for 15-20 minutes, until golden brown. Transfer to a wire rack to cool a little. Serve with jam.
Recipe from Paul Hollywood's100 Great Breads Cookbook
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