Irish Wholemeal scones



 Sift 240g (5 heaped tbsp) wholemeal plain flour with half tsp bicarbonate of soda, 1tsp baking powder & half tsp salt. Add small diced 45g lard and rub together until mixture resembles breadcrumbs. Add 150ml buttermilk (or natural yoghurt) and mix to a smooth dough kneading lightly. Form into 6 small rounds 12mm thick and place onto a lightly oiled baking tray then into a preheated 200 fan oven / 180 c for 12 minutes.

Tip : when you cut the scones in half to eat use a fork instead of a knife to pierce all around and this will stop the scone from crumbling.