Scones with wholemeal

Scones with wholemeal

Yesterday we had such nice weather so lunch was served out on the terrace – lovely spring! This recipe comes from 6th grade and cooking class teacher Solvor, and is successful for breakfast, lunch or light evening meal. They are very easy to make and requires no raising up-front. I like to serve these freshly made with brown cheese and some jam – delicious! But of course, you can also freeze them and just heat again on 120 °C for a few minutes. Enjoy!

Dough (serves about 3-4 persons):

50 gr butter
4 dl plain flour
1 dl whole meal flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
2 1/2 dl yoghurt natural

Crumble butter into the plain flour, add whole meal flour, baking powder, salt and sugar and mix. Add yoghurt and stir until even dough.

Devide the dough into 3 and roll out buns. Press the buns flat to about 3 cm. Then cut them in four even pieces, not the hole way through, but almost.

Sprinkle some flour on top and bake in pre-heated oven to 220 °C for approx. 15 min. Take out from oven when golden brown.

Please enjoy!

 

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