2 ¼ cups wholemeal all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cayenne pepper
½ cup butter, cubed, soft
1 cup sharp cheddar cheese, grated
1 cup buttermilk
1 egg, beaten
1 tbsp water
Wedge cheddar cheese
Preheat your oven to 180°C.
Prepare a baking tray with baking paper.
Sift wholemeal flour into a medium to large bowl. The wheat bran (roughage leftover from sifted wholemeal flour) will need to be added back into the mixture. Add in baking powder and baking soda. Next, add cayenne pepper and whisk together dry ingredients. Add in butter and mix through with hands.
Next, crack egg into mixture and continue to mix through with hands. Pour in buttermilk, combining with hands. Add in a sprinkle more of flour.
Add cheddar cheese into the mixture and combine. Meanwhile, in a small bowl beat egg and water together.
Dust chopping board with flour and place scone mixture onto the board, shaping with your hands. Flatten and use circular cutter to shape the scones. Brush over beaten egg onto the scones.
Place scones into oven for 15-20 minutes or until golden.
Serve with cheese, grapes and pickle.