Wholemeal Scones
Print recipe
| Serves | 12-15 |
| Prep time | 20 minutes |
| Cook time | 10 minutes |
| Total time | 30 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Preservatives, Salicylates |
| Suitable for | Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - Moderate Chemical |
| Meal type | Savoury Snack |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Website | Super Healthy Kids |
Healthy wholemeal scones.
Ingredients
- 2 cups plain wholemeal flour
- 1/4 cup powdered milk
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1/3 cup sunflower oil
- 3/4 cups low fat natural yoghurt
- plain white flour (for dusting)
Directions
| 1. | Preheat the oven to 220 C. Line a baking tray with baking paper. |
| 2. | Sift the flour and baking powder together, returning the husks to the bowl. Add the milk powder and salt and mix together. |
| 3. | Add the oil and yoghurt and mix until just combined. |
| 4. | Place the dough onto a floured surface and knead until it forms a nice dough. Roll to 1.5 to 2 cm thick then cut out shapes with biscuit cutters. |
| 5. | Place the scones on the lined tray and bake for 7 to 10 minutes. |
| 6. | Allow to cool on the tray for 5 minutes, then transfer to a wire tray. Serve warm or cold. Store in an air tight container. |
Note
Low Salicylates, Low Glutamates, Amines
