Wholewheat scone ring

Recipe from: 6/30/1994 12:00:00 AM
Ingredients 14
Servings 12
Time

Ingredients

  • SCONES
  • 140
    g
    wholewheat flour
  • 140
    g
    cake flour
  • 20
    ml
    baking powder
  • 3
    ml
    salt
  • 30
    ml
    oil
  • 175
    ml
    plain yoghurt
  • 2
    extra-large eggs
  • 15
    ml
    chopped parsley
  • TOPPING
  • 75
    g
    butter
  • 100
    g
    Cheddar cheese, grated
  • 7
    ml
    mustard powder
  • pinch red pepper
 

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.
 

Read more on: bake  |  dairy
 

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