Simple scones

We went to the UK and my mother is the queen of scones. They are amazing, but also a healthier version of the more usual variety, using wholemeal flour and very little sugar.

I was determined to replicate them. Which sadly, I couldn’t! However, these ones – adapted a little so they work for fussy eaters – are not bad!

It’s a great recipe to make with the children too as it’s quick and simple.

Recipe

250 gm flour (I used wholemeal)
40 gm butter
20 gm sugar (double for sweet tasting scones. I add sweet toppings instead)
1 egg
2 ½ tsp baking powder
125 ml milk
Egg – to glaze (optional)

Method

Heat oven to 200˚
Crumb flour and butter (I used a food processor). Add baking powder and mix well.
Whisk egg together with the sugar and most of the milk and add to the crumbed mixture. Gently turn the mixture to incorporate everything (do not use the food processor).
It should form a very soft, wet dough. You may need to add more milk to achieve this.
Tip onto a floured surface and fold in on itself to form a square and add air.
Flour a rolling pin and flatten dough to approx. 2 ½ cm thick.
Cut into squares and move to a greased baking tray.
Leave for a few minutes so the baking powder works its magic.
Glaze with a beaten egg and salt – if you wish. Make sure it’s just on the top though as it can prevent rising if on the sides.
Bake for approx. 15 mins in the middle of the oven.
Perfect warm with butter/jam/cream or favourite topping. If storing, best frozen until needed.

Judith, MA Cantab, Post Grad Dip Psychology, is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/