Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These scone wedges are made using Allinson Soft Grain Strong White Bread Flour, a mixture of white flour, rye and wheat for a light, textured result. This recipe also uses buttermilk, which has a thicker consistency than milk with a slightly acidic flavour and works with the bicarbonate of soda for a better rise. The wedges are best eaten warm, on the day they are made, with a cup of tea or coffee.
Makes: 8 wedges
Any leftover scone wedges can be served warm the next day. Simply wrap in foil and warm through in the oven at 180°C, gas mark 4 for around 10-15 minutes.
Replace the blueberries with seasonal fruit, such as apple or pear.
Typical values per serving:
6.5% fat per wedge
This recipe was first published in Mon Sep 01 01:00:00 BST 2003.