We hope to bring you some recipes and tips every Thursday in our new CTC Cookery Corner. These recipes are created by our very own talented Catering Tutors Mairead from Sligo CTC and Emma from Leitrim CTC. Thanks girls for sharing your recipes and for giving us all a chance to put our culinary skills to good work and allow our creativity to shine. We are going to start this week with delicious Wholemeal Scones. I hope you all enjoy 😋
Ingredients
100g Wholemeal
flour
100g Self-raising flour
5g Baking
powder
Pinch of salt
Pinch of salt
50g Butter
50g Caster
sugar
95ml Milk
20g Mixed
seeds (optional)
1 Egg for
glazing
Method
· Sieve the baking powder, salt and flour together.
· Rub in the butter to a sandy texture, add mixed seeds and sugar and mix again.
· Add the milk a little at a time.
· Sprinkle a little flour on your work surface and roll out scone mixture 1/2 inch thick.
· Cut out 8 portions using a scone cutter or by hand and place on a lightly floured baking tray.
· Whisk the egg and lightly egg wash each scone bake at 180oC for 15 mins.
· When cooked let cool on a baking wire.
· Sieve the baking powder, salt and flour together.
· Rub in the butter to a sandy texture, add mixed seeds and sugar and mix again.
· Add the milk a little at a time.
· Sprinkle a little flour on your work surface and roll out scone mixture 1/2 inch thick.
· Cut out 8 portions using a scone cutter or by hand and place on a lightly floured baking tray.
· Whisk the egg and lightly egg wash each scone bake at 180oC for 15 mins.
· When cooked let cool on a baking wire.
To make savoury scones
just add 25g of grated cheese, scallion or diced bacon
