This definitely seemed like the recipe for me! Molasses is what is left behind when sugar is made from cane, and includes all the nutrients! The greedy in you wants to cut more scones but the sensible in you says quality not quantity. The cinnamon is particularly prominent despite only a nominal amount being added and personally when I make them next I would probably double the amount of sugar to better balance that cinnamon flavour. https://www.deliaonline.com/recipes/collections/little-cakes/rich-fruit-scones Preheat oven to 220 degrees fan and line a baking sheet with baking parchment. (This thickness is vital. To serve, cut in half and serve with a dollop of cream and your favourite jam. https://www.irishtimes.com/.../recipes/wholemeal-brown-scones-1.3490650 Two words – HOT OVEN – I’ll say that again HOT OVEN. Always bake on the day of serving – for best results preferably from oven to table… to tummy! You will need a Delia Online Baking Sheet or similar, with a non-stick liner and a 5cm plain (or fluted) cutter, Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. ( Log Out /  Before baking, whisk the egg with a little milk and use a pastry brush to baste the top of each scone. First sift the flour into a bowl then add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly. My afternoon tea taste testers however felt that this would be unnecessary and thought they were quite fine the way they were! Change ), You are commenting using your Twitter account. I love the whole wheat flour:). I have nevertheless been keen to try something different and new and seeing as scones are probably one of the speediest and straightforward items you could bake I figured I should give it a go. Photograph: Harry Weir, First published: Sat, May 19, 2018, 06:00. With a light touch, stir the buttermilk with only 3-4 turns of a spatula into the dry mix to form a loose, moist dough – don’t over-mix it. Wow! 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Form the dough into a ball and turn it out onto a lightly floured working surface. Wholemeal scones with cream and jam. Wholewheat Cinnamon Sultana Scones From the classic, Delia Smith’s Complete Illustrated Cookery Course – Makes 16/18 2” scones. These scones are fruity and not too heavy. These scones are sweetened with molasses instead of sugar, which, along with the spices, gives the scones a gingerbread flavour. Now sprinkle in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk. Wholemeal Fruit Scones (Half) Wholemeal Fruit Scones are best eaten fresh and warm from the oven with butter and a cup of tea. Tip any wholemeal flour left in the sieve into the mixture. You’re right–that doesn’t seem like a lot of cinnamon at all. For a better experience on Delia Online website, enable JavaScript in your browser. Sorry, your blog cannot share posts by email. These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter. Once baked, transfer to a wire rack to cool. These are beautiful. And what an interesting name – sultana scones. ( Log Out /  Make sure your flour is fresh (you need your raising agents at their best!). So cute and puffy! Don’t roll/pat the dough out too thin. These look delicious, love the addition of cinnamon . Change ), You are commenting using your Facebook account. Always an inch or more thick. Post was not sent - check your email addresses! Remove them to a cooling tray and serve very fresh, split and spread with butter. When they’re done they will have risen and turned a golden brown. I love sultanas in baked goods (though hundreds don’t), I am particularly partial to cinnamon and heck, shouldn’t everyone be including more whole grains in their diets? As you well know, I’m a purist when it comes to scones and was delighted to be able to share my family recipe with you a few months back. Start to mix to a dough with a knife, then bring the mixture together using your hands – it should be a soft but not a sticky dough, so add more milk (a teaspoon at a time) if the dough seems too dry. After much instruction and advice from my mum (master scone maker) I thought I should share some top tips so you too can have perfect scones in a jiffy! Bake at 220 degrees for 12-15 minutes depending on size, until risen and nicely golden on top (reduce oven temperature to 180 degrees after 10 minutes if the scones are getting too dark on top). Then place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for 12–15 minutes. Serve these rustic beauties warm, with lashings of good quality butter and marmalade or honey. Makes about 8. Now, with a floured rolling pin, roll it out very lightly to a thickness of about 3cm. Turn the dough out onto a floured surface and lightly bring it together with your hands, use a rolling pin to roll it out to 2.5cm thick (or else pat it level with your hands). 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Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape! Like Indian food? Then this Irish Times Food & Drink Club event is for you, Recipes by Paul Flynn, Domini Kemp, Lilly Higgins, Gary O'Hanlon and more, My mother is a narcissist and has ostracised one of my siblings, ‘I’m fed up of being body-shamed by my wife’, Ross O’Carroll-Kelly: ‘I’ve storted a rumour Matt Damon wants to build a house on Coliemore road’, Meghan Markle reveals ‘unbearable grief’ of miscarriage, Róisín Ingle: Deck the feckin’ halls. For a wholewheat recipe, I couldn’t have been happier with the results (I wouldn’t expect anything less from Delia’s tried and tested recipes) – beautifully tall scones that were almost gingerbread brown in colour. Don’t cut giant scones (unless you really really want to) – small are better because they look even taller (desirable) and people can help themselves to another! Using your fingers, rub the butter through the dry ingredients until the fat is evenly mixed in and the mixture resembles coarse breadcrumbs. When you have cut as many as you can, knead the remaining dough together again and repeat. The reason scones don’t rise enough is because they are rolled too thin.) Use a medium-size scone cutter to stamp out scones (dipping the scone cutter in some flour helps stamp out scones evenly). Change ). In a large bowl, sieve together the wholemeal flour, self-raising flour, baking powder, salt (and sugar, if using it). Handle the dough as little as you can – it says roll but actually it’s more like a roll then a pat. ( Log Out /  You can now watch how to make scones in our Cookery School Perfect Cakes term - 'Little Cakes' video lesson below, This recipe is from Delia's Cakes.