Wholemeal scones are great to eat with soup. They have lots of texture and they are full of dietary fibre. Scones are quick and easy to make and they can be frozen and taken out of the freezer when needed. Wholemeal scones can be made without cheese and still taste good but cheese scones are always a crowd pleaser. A dash of French mustard included in the mixture before baking adds a wonderful depth of flavour. If you cut the scone dough into triangles they are an ideal shape for dunking in the soup.
200g plain wholemeal flour
1 tbsp baking powder
¼ tsp salt
¼ tsp black pepper
50g butter (or dairy free butter substitute)
150ml Oat Drink
100g cheddar, grated
1 tbsp French mustard (optional)
Preheat the oven to 200˚C/ 425˚F/ Gas 7 and dust a large baking tray with a little flour.
Sieve the flour and baking powder into a bowl, add the salt and pepper and blend together well. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in mustard and 75g grated cheese and gradually add the Oat Drink. Bring the dough together using your hands. Knead the dough gently to mix in the cheese and mustard. Dust a chopping board or work surface with flour and place the dough in the middle. Flatten the dough with your hands and shape into a rectangle measuring approximately 25cm by 20cm, and 3cm thick. Scatter the remaining 25g grated cheese over the top of the dough. Cut the dough into triangles and lift them on to the prepared baking tray.
Bake the scones in the pre-heated oven for 15 - 18 minutes depending on the size of the triangles. The scones should be golden brown and well risen when cooked.
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