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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 September 2003.