| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Breakfast, Cakes, Scones | 8 | Servings | |
INGREDIENTS
| 6 | oz | Whole wheat flour |
| 6 | oz | Plain flour |
| 2 | ts | Bicarbonate of soda |
| 1 | ts | Cream of tartar |
| 1 | oz | Butter |
| 5 | fl | Sour cream |
| 4 | oz | Clear honey |
| 1 | Egg | |
| Milk for glazing |
INSTRUCTIONS
Sift the flour, soda, and cream of tartar into a mixing bowl. Cut the fat into the flour and rub it to a breadcrumb consistency. Miz the sour cream and honey together until the honey is dissolved. Beat in the egg. Make a well in the flour, pour in the liquid and mix to a soft dough. Turn onto a floured board and knead in a little extra flour if necessary. Roll out 1/2 inch thick and cut into rounds with a 2-inch cutter. Lift onto a heated and greased bakestone and brush the tops of the scones with a little milk. Cook until the underside is golden, then turn and cook the other side. Serve hot, split and spread with butter and honey: or serve cold with butter or clotted cream. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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