Sieve whole
wheat flour, low gluten flour, salt and baking powder. Add brown sugar
and oatmeal. Mix well. Dice chilled butter. Add diced butter to the
sieved ingredients from step 1. Rub with fingers quickly until crumbly.
The butter has to be cold throughout the process for the scone to have
right texture. Work the mixture quickly with your fingers so that the
butter does not melt. Make a well in the mixture from step 2. Put in egg
and milk. Mix well to make scone dough. Roll into a thickness of 2cm
with a rolling pin. Refrigerate for at least 30 minutes. Preheat oven to
200C for about 10 minutes. Grease the baking tray. Set aside. Place the
dough on table. Cut the dough with a 7cm round cutter. Arrange them on
the baking tin. Brush milk on top of the dough. Bake in the oven for
about 15 to 20 minutes until golden. Slice the scones into halves
horizontally and serve with jam and clotted cream.
A must in the
traditional English high tea, this score made with whole wheat flour and
oatmeal is reminiscent of the simple life in the country side.
