Wholemeal and Sultana Scones

These Irish style scones can also be made into a soda bread.

Ingredients make 15

270 g wholemeal flour

190 g plain white flour

1 tsp bicarbonate of soda

125 g brown sugar

5 g salt

125 g butter unsalted

300 ml buttermilk

200 g sultanas

Method

Preheat oven to 200ºC fan forced (220C normal bake). Combine flours, soda, sugar and salt in a large bowl. Add butter and use your hands to rub into the flour until it resembles bread crumbs. Blend buttermilk and sultanas into the flour mix until well combined. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut out the scones with a 5cm scone cutter and transfer to a lightly floured tray. Bake for approx. 12 min. until golden brown on top and cooked through. Dust with icing sugar.

Note: To make richer scones add 30g fine oatmeal, 1 egg and 30g butter to the mixture. To make a fruit and nut bread add 60g dates, 80g chopped walnuts to dough.