Rye Scones

Weigh out: 

10 oz Plain white flour
6 oz Wholemeal rye flouer

4 oz Sunflower spread

2 tsp Cream of tartar

1 tsp Bicarbonate of soda

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

Measure out: 

280 ml  Milk  (Soya or dairy) 

Create a well in the centre of the flour mixture and pour in the milk and stir together gently, don't over mix otherwise you end up with heavy scones!

Once the mixture has bound together cut out 9 scones (3 cm diameter, 2 cm high) and bake in a preheated hot oven (180 C with fan) for 15 minutes (or longer if making bigger scones and varies with different ovens). 

Serve with soup as an alternative to bread; or with cheese and salad.....