Freddy has been busy baking in the kitchen all last night, preparing his favourite home made scones for school..
?I love helping in the kitchen and these scones are really easy to mix together. They go great with eggs for breakfast, my favourite of course, or in my lunch box for school.”
Wholemeal Scones (Makes 9):
- 200g wholemeal flour
- 200g plain flour
- 1/2tsp salt
- 1/2 tsp baking soda
- 100g butter, straight from the fridge
- 225ml buttermilk
- Milk, to brush the tops
“Ask an adult to preheat the oven to 220C/425F/Gas Mark 7.
In a large bowl mix together the flours, salt and baking soda.
Using the coarse side of a box grater carefully grate the cold butter into the flour. Be careful not to catch your fingers on the grater!
Using a butter knife, no sharp knives, cut the butter through the flour until the mixture looks like breadcrumbs. You can ask a grown up to do this for you if you like.
Make a hole in the centre and pour in the buttermilk and mix through until you have a soft dough. If your dough is very dry and you think it needs an extra splash of buttermilk go ahead and add it. Gently knead the dough with your hands just until it holds together.
Tip the dough out onto a floured work surface and pat it down until it is approximately 1.5 cm deep. Using a floured 6.5 cm scone cutter cut out scones and place them on the baking sheet. Bring the off-cuts of dough together, flatten and cut out scones until you have used all of the dough. Brush the tops with milk.
Ask a grown up to place them into the preheated oven for you and bake for 15-20 minutes until golden brown.
Ask a grown up to remove them from the oven and place on a wire rack to cool. Eat while still warm, and you can freeze any leftover to use again.?