Wheaten scone

This is a very typical northern Irish food, and it's the one I miss the most when I travel as I've never been to another country that has bread as good as this. Traditionally, this was made with buttermilk (the liquid left behind when churning butter), but since very few people here churn their own butter anymore sour milk works fine instead of that. The amount of flour just depends on how big you want to make it, use less if you're making little round scones instead of one big one. Also, if you can't find wheatgerm to mix with the flour just using whole wheat flour works fine too.

Ingredients:
A few cups of flour
Several large tablespoons of wheatgerm (the more you put in, the denser it will be, you can just experiment with this to see how much you like best)
Milk
Vinegar or orange juice
1 egg
1 large spoonful of baking soda
2 spoonfuls of sugar
1 spoonful of salt
1 spoonful of olive oil (also enough of it to grease the baking tray)

Baking:
1) In a jug add some milk, then a few spoonfuls of vinegar or orange juice and stir well. Leave for 5 or 10 minutes. This is to sour the milk, so if you happen to have milk that's gone off by a few days then that will work fine too instead of doing this.

2) In a large bowl mix the flour and wheatgerm together well.

3) Add the sugar, salt and baking soda to the flour and mix well.

4) Make a little hole in the centre of the mixture, add the egg, olive oil and a little of the sour milk, mix well.

5) Keep adding a little of the milk at a time and mix until it has formed a thick dough.

6) Moisten a shallow baking tray with some olive oil and put the dough in it. If it's a large round tray, make a cross on top in case it cracks when it rises. If you have some of the sour milk left brush a little on top.

7) Put in the bottom rack of the oven preheated to 200C for about 50 minutes. Keep an eye on it near the end and take it out a bit sooner if it's going brown on top too quickly.

8) Toss it onto a metal rack and leave it to cool. Don't try slicing it until it cools as it breaks up really easily if it's still hot from the oven you do that.

9) It's great served with butter and jam, or along with soups, or pretty much any way you could think of to eat it :)