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Wholemeal Scone Round Ingredients

175g/6oz Odlums Cream Plain Flour 175g/6oz Odlums Coarse Wholemeal Flour 25g/1oz Odlums Wheat Bran 1 Teaspoon Shamrock Bread Soda Pinch of Salt 1 x 125g Carton Natural Yogurt 1 Tablespoon of Vegetable Oil 1 Egg 150ml/¼pt Milk

Potato Soup Ingredients

1 Level Tablespoon Odlums Cream Plain Flour 25g/1oz Margarine 275g/10oz Potatoes, chopped (weighed after peeling) about 3 average potatoes 1 Stick of Celery, chopped 1 Small Carrot, chopped 1 Small Onion, chopped 400ml/¾pt Stock 150ml/¼ Milk Ground Black Pepper Chopped Parsley to garnish

Wholemeal Scone Round Method

  1. Preheat oven to 200°C/400°F/Gas 6. Lightly dust a flat baking tray with flour.
  2. Sieve the cream flour, salt and soda into a mixing bowl. Add the wholemeal and bran and mix well.
  3. In a jug beat together the yogurt, oil, egg and milk.
  4. Add the liquid to the dry ingredients and mix to a soft dough. Allow to sit for a few minutes, so bran absorbs some liquid!
  5. Transfer to a floured surface and lightly knead. Shape into a round about 1″/5cms in thickness. Place onto prepared tin. Bake for about 20 minutes until risen and golden brown. It is baked when tapped underneath and has a hollow sound. Remove from tin and wrap in clean tea towel to cool.

Potato Soup Method

  1. Place the margarine, vegetables, stock and pepper in a medium saucepan. Bring to the boil, cover and simmer for about 40 minutes or until vegetables are soft.
  2. Remove from the heat and pulp or liquidize the mixture. Blend the flour with the milk and add to the soup, bring to the boil and stir continuously for 3 or 4 minutes.
  3. Add parsley and serve with the buttered scones!