Project Description

  • 100g Ballyminane Mills Stoneground Wholemeal Flour
  • 300g of plain flour
  • 100g of butter, chilled
  • 2tsp of baking powder
  • 150g of black pudding
  • 240ml of buttermilk
  • 1 apple
  • 1 egg, beaten for egg wash
  1. Preheat the oven to 200℃/180℃ fan and line a tray with baking parchment
  2. In a large bowl rub the butter into the flour creating a breadcrumb like texture. Add the baking powder, mixing it in lightly.
  3. Crumble in the black pudding and mix it through.
  4. Add the milk and mix in with a wooden spoon until you have a light dough.
  5. Chop the apple into small pieces and mix it into the dough quickly.
  6. Lightly flour your work surface and tip the dough out. Knead it very lightly into a manageable round, refrigerate for 10-15 minutes.
  7. Roll out the dough until it is around 1 inch thick. Cut out scones using a medium sized scone cutter and lay on the baking tray; brush with the beaten egg and bake for 20 minutes.