Category: All Flour
My scones came out noticeably taller and lighter than with regular flour, and the stoneground texture gives a lovely rustic crumb. The raising agents are already in there, so I just added milk and butter.
The stoneground texture really shines here—it's fine enough that my muffins didn't turn out gritty, but still feels proper and wholesome. I used it for a batch of traybakes and they rose beautifully with that light crumb the description promises. Already thinking about what to bake next.
My scones came out noticeably lighter and airier than with any other wholemeal I've tried, and the fine stoneground texture means no gritty bits. The raising agents are already in there, so I just added my wet ingredients and it rose beautifully. This bag will be a regular in my baking cupboard.
