Ginny, Bake Club star, made a gazillion things for her and Dave's farewell drinks (see
ginger chew,
Belgian biscuits,
rhubarb snacking cake and
raspberry buttermilk cake). They're in NYC for 6 months now!
Ginny sent in this recipe while she was at the airport - what a trooper.
Wholemeal Buttermilk Lemon Scones
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
2 teaspoon grated lemon zest
1 cup low-fat buttermilk
Preheat oven to 200C
Whisk together wholemeal flour, all-purpose flour, sugar, baking
powder, baking soda,and salt in medium bowl. Rub
butter into flour mixture until mixture resembles coarse crumbs. Add
buttermilk and lemon zest to flour mixture, stirring just until moist
dough forms.
With floured hands, knead dough 6-8 times in bowl to bring dough together (dough will be shaggy).
Turn dough out onto lightly floured work surface and pat to 1/2-inch
thickness. With floured 2 1/2-inch round cutter cut out 10 rounds
without twisting cutter. Gather scraps and reroll, making total of 12
scones. Place scones 1 inch apart on ungreased baking sheet.
Bake until golden brown, about 12 minutes. Transfer to wire rack
Serve with jam and cream