Wholemeal Raspberry scones

Serves
12 scones
Cook time
15-20 mins
Prep time
15 mins

BENEFIT

These tasty scones contain no added sugar as the raspberries make them sweet enough. The wholemeal flour adds a source of fibre which helps to prevent constipation.**Source: Best practice for Infant Feeding in Ireland. FSAI, 2011.

Ingredients

  • 300g self-raising flour
  • 100g wholemeal flour
  • ½ tsp baking powder
  • 2g salt (pinch)
  • 30g low-fat spread
  • 1 egg
  • 300ml buttermilk
  • 125g raspberries (halved)

Directions

  1. Preheat the oven to 220°C (200°C for fan oven).
  2. Sieve the self-raising flour and wholemeal flour together in a bowl.
  3. Add in the salt and baking powder.
  4. Rub in the butter with your fingertips until mixture resembles breadcrumbs.
  5. Mix through the raspberries gently.
  6. Whisk the egg and buttermilk in a bowl and pour slowly into the flour mixture, leaving a small amount for glazing.
  7. Bring together the ingredients in the bowl with your hand.
  8. Turn the dough onto a floured surface and bring together in a ball, kneading very gently and adding more flour if sticking.
  9. Roll the dough out to 3-4cm thickness.
  10. Cut with a scone cutter or with a sharp knife.
  11. Place on a floured baking tray, brush a small amount of the leftover buttermilk and egg mixture on top and bake in the oven for 15-20 minutes or until risen and golden.

BENEFIT

These tasty scones contain no added sugar as the raspberries make them sweet enough. The wholemeal flour adds a source of fibre which helps to prevent constipation.**Source: Best practice for Infant Feeding in Ireland. FSAI, 2011.