[New post] Neven Maguire’s Brown Scones – Serve with butter or lightly whipped cream and strawberry jam.

Padraic Guilfoyle posted: "   Food on RTÉ‏Verified account @RTEfood 21m21 minutes ago   Neven Maguire's Brown Scones are full of roughage and great for breakfast - http://ow.ly/UfZD30izT9n Brown scones are full of roughage and great for breakfast. And here i" Respond to this post by replying above this line New post on Foodaware Neven Maguire's Brown Scones – Serve with butter or lightly whipped cream and strawberry jam. by Padraic Guilfoyle   Food on RTÉ‏Verified account @RTEfood 21m21 minutes ago     Neven Maguire's Brown Scones are full of roughage and great for breakfast - http://ow.ly/UfZD30izT9n Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven - just give them an extra 5 minutes and make sure the scones are golden brown and well-risen. Ingredients Rapeseed or sunflower oil, for greasing 225g (8oz) self-raising flour, plus extra for dusting 225g (8oz) coarse wholemeal flour ½ tsp baking soda ½ tsp salt 50g (2oz) wheat bran 25g (1oz) butter, diced and at room temperature 1 tsp light muscovado sugar 300ml (½ pint) buttermilk, plus a little extra if necessary Method Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen. Serve with butter or lightly whipped cream and strawberry jam. Padraic Guilfoyle | October 6, 2021 at 2:04 pm | Tags: brown scones, Co.Cavan, fitness, Foodaware, health, Macnean House, Neven Maguire, nutrition, recipes, roughage, RTE Food, strawberry jam | Categories: Baking, recipes | URL: https://wp.me/p5FCvn-9da Comment    See all comments    Like Unsubscribe to no longer receive posts from Foodaware. Change your email settings at Manage Subscriptions. Trouble clicking? Copy and paste this URL into your browser: http://foodaware.org/2021/10/06/neven-maguires-brown-scones-serve-with-butter-or-lightly-whipped-cream-and-strawberry-jam-12/ Thanks for flying with WordPress.com