Festival Recipe
The Savour Scone
Recipe by Tom Phelan
- Serves8-12 scones
Ingredients
- 280g The Little Mill Wholemeal Spelt Flour
- 135g Knockdrinna Salted Butter
- 35g Caster Sugar
- 1g Salt
- 4g Baking Powder
- 1 Egg
- 35g Highbank Orchards Apple Treacle
- 40g Buttermilk
Method
- Place all the dry ingredients into a bowl and rub the butter in until a fine crumb is formed.
- Add the wet ingredients and gently mix until the ingredients are bound together.
- Turn out the dough onto a floured table and roll out the dough to a thickness of 3cm.
- Bake the scones in a fan oven at 170°c for 15 minutes.
