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  /  Baking   /  Chef Edward Hayden’s Wholemeal Scones

Chef Edward Hayden’s Wholemeal Scones

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By Irish Yogurts Clonakilty

Method
  • Preheat the oven to 190C.
  • Place wholemeal flour in a large mixing bowl and sieve the self-raising flour and baking powder into it
  • Add the sugar and salt
  • Rub in the butter with your fingertips until it resembles rough breadcrumbs
  • Mix in 75g of the mixed seeds
  • Add in the egg and yogurt and mix well until the mixture comes together, adding a little milk if required
  • Turn the mixture onto a lightly floured surface, knead, then flatten out slightly and using a scone cutter, cut into approximately 12-14 pieces
  • Brush the top lightly with egg wash and place on a greased tray
  • Sprinkle the remaining seeds on top and bake for 18-20 minutes
Ingredients
  • 225g extra course wholemeal flour
  • 225g self raising flour
  • 1 tsp baking powder
  • 50g brown sugar
  • 75g hard butter, cut into cubes
  • 100g of Irish Yogurts Clonakilty Fat Free Natural Live Yogurt
  • 110g mixed seeds (pumpkin,sunflower,poppy, sesame etc.)
  • 1 egg
  • Approx 100ml fresh milk (use sparingly as required)
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