Name: Wholewheat scone ring
Yield: 12 servings
Cuisine: Bake
Ingredients: 140.00 g flour wholewheat; 140.00 g flour cake; 20.00 ml Baking powder; 3.00 ml salt; 30.00 ml oil; 175.00 ml yoghurt plain; 2.00 eggs extra-large; 15.00 ml fresh parsley chopped; 75.00 g butter; 100.00 g cheddar cheese grated; 7.00 ml mustard powder; red pepper ground, pinch

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Ingredients (12)

SCONES

140.00 g	flour — wholewheat
140.00 g	flour — cake
20.00 ml	Baking powder
3.00 ml	salt
30.00 ml	oil
175.00 ml	yoghurt — plain
2.00	eggs — extra-large
15.00 ml	fresh parsley — chopped

TOPPING

75.00 g	butter
100.00 g	cheddar cheese — grated
7.00 ml	mustard — powder
	red pepper — ground, pinch

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Method:

Preheat the oven to 190 ºC (375 ºF). Spray a round ovenproof dish, 24 cm in diameter, with non-stick spray. Mix the dry ingredients together in a large mixing bowl. Whisk the oil, yoghurt and eggs together. Add to the dry ingredients and blend with a spatula until just mixed. On a well-floured surface, roll out the dough until 2 cm thick and cut out circles 6 cm in diameter. Arrange in the prepared oven dish and dot with butter. Combine the remaining topping ingredients and sprinkle on top. Bake for 20 minutes or until the scones are done. Serve with extra butter if desired.
Makes about 12 scones.