{"id":1477,"date":"2026-05-03T11:38:48","date_gmt":"2026-05-03T10:38:48","guid":{"rendered":"https:\/\/www.notnick.com\/cookbook\/?p=1477"},"modified":"2026-05-03T11:40:11","modified_gmt":"2026-05-03T10:40:11","slug":"scones-rich-sweet-brown-scones","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/scones-rich-sweet-brown-scones\/","title":{"rendered":"Scones (Rich Sweet Brown Scones)"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>225g (8oz) self-raising flour, plus extra for dusting<\/li>\n\n\n\n<li>225g (8oz) coarse wholemeal flour<\/li>\n\n\n\n<li>\u00bd tsp baking soda<\/li>\n\n\n\n<li>\u00bd tsp salt<\/li>\n\n\n\n<li>50g (2oz) oats or bran (some texture)<\/li>\n\n\n\n<li>50g (1oz) butter, cold<\/li>\n\n\n\n<li>50g dark muscovado sugar<\/li>\n\n\n\n<li>1 egg plus enough buttermilk to make up 300ml plus a little extra for glaze<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to 210\u00b0C  (with a little steam if you can)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Line 2 baking sheets with parchment paper. makes 10-12 scones<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preheat the oven to 210\u00b0C (with a little steam if you can) Line 2 baking sheets with parchment paper. makes 10-12 scones<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1477","post","type-post","status-publish","format-standard","hentry","category-breads-baking"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"225g (8oz) self-raising flour, plus extra for dusting 225g (8oz) coarse wholemeal flour \u00bd tsp baking soda \u00bd tsp salt 50g (2oz) oats or bran 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