Wholemeal Scone Round

I made this today and it was well-received by the children and Mamans after my English lesson at Sandra's house in Lacourt Saint Pierre. We ate it just as it was, freshly made, with no butter or jam....miam! miam!

Ingredients:

50 g plain flour

pinch of salt

15ml ( 1 level tablespoon) baking powder

175 g wholemeal flour

50 g caster sugar

50 g butter or margarine

about 150 ml milk

Method:

Preheat oven to 220°C Mark 7 and pre-heat a baking sheet.
Sift together the plain flour, salt and baking powder into a bowl. Add the wholemeal flour and sugar. Lightly rub in the fat and mix to a soft but manageable dough with most of the milk. Add more milk if needed or a little more flour if it gets too sticky. Shape into a flat 15-cm round. Mark into 8  triangles with the back of a floured knife. Place on a pre-heated ungreased baking sheet (sprinkled with a little flour) and bake at once, towards the top of the oven for about 15 minutes. "Serve warm, split and buttered" says my Good Housekeeping Cookery Book from 1978!

If you don't eat all of this on the day you bake it, freeze the triangles. If not, it's better warmed up or toasted and served with butter, jam ,etc.

If you have a foolproof recipe for scones or other easy homebakes please join in with your recipes. 

And if you try the wholemeal scone round, I hope you enjoy it! 

I almost forgot, Jasmine, Sandra's cat also licked up all the crumbs from the floor and seemed to enjoy them!