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You will need: 50g/2oz soft butter, 175ml/6fl oz milk, 2.5”/60mm scone cutter, rolling pin, baking tray, wooden spoon, mixing bowl, pastry brush. To get started turn your oven on to 180C/350F/Gas Mark 4 and lightly flour your baking tray.
Mix; Empty the contents of the packet into your mixing bowl and gently rub in the butter with your fingers. Add the milk to the mixture and mix with wooden spoon until a stiff dough has formed. Remove from the bowl onto a lightly floured work surface and gently knead into a soft ball. Allow dough to rest for 2 minutes.
Cut; Lightly flour your work surface again. Using your rolling pin, roll out the dough until approx. 1”/2cm thick. Use scone cutter to cut out scones and place each one on a floured baking tray. Press trimmings together and repeat process until all the dough has been used up.
Bake; brush the top of the scones with milk using a pastry brush. Place into your preheated oven for 12-13 minutes or until golden brown. Remove from the oven and allow to cool.
Made in an environment that handles milk products, egg products, soya and sesame seed.
| Nutritional Information | per 100g |
| Energy | 1498kj |
| 356kcal | |
| Fat | 6.3g |
| of which saturates | 0.7g |
| Carbohydrate | 60.6g |
| of which sugars | 1.7g |
| Fibre | 13.0g |
| Protein | 13.2g |
| Salt | Trace |
Store in a cool, dry place
The Little Mill is run by Rob Mosse and his father Bill. The family have been milling on the banks of the River Nore in Kilkenny for seven generations, producing the finest quality, traditionally stoneground wholemeal.
When you have been handling, milling, selecting wheat for that long, you’re not only knowledgeable but passionate about it.
Many people will remember Mosses Brown Bread mix, created in the 1960’s. It was one of the first baking mixes available in the Irish market. Since then the company have been translating their love of flour and baking into easy and convenient mixes that suit people who are busy but still want to enjoy baking delicious treats at home.
The range took its name from the mill where the flour is milled and refined using the same methods that were used for hundreds of years.
