Occasionally I find myself longing for life in England, and when I do, there is no scenario of these daydreams where baked goodies are not present. Be it oatcakes, hot cross buns, shortbread biscuits, Bakewell tart, mince pies, crumpets, English muffins or indeed scones. Savoury scones in particular. There is something simply sumptuous about scones. The texture is a little weird and not exactly exciting, nothing luxurious nor indulgent about them – yet a decent scone provides such comfort, AND doubles for a nutritious snack on a lazy afternoon. Also awesome for breakfast!
150 g wholemeal spelt flour
100 g plain wheat flour
100 ml kefir or buttermilk
50 g unsalted butter
4 tbsp crushed dried wild garlic leaves
3 tbsp whole linseed
2 1/2 tsp baking powder
2 tsp cane sugar
1 tsp salt
50 ml rapeseed oil (for brushing)
The how to:
- Preheat the oven to 180ºC and line a large baking tray with greaseproof baking paper.
- In a large bowl, combine both the spelt and wheat flours, baking powder, sugar and salt.
- Chop up the chunk of butter and add it to the bowl. Wash your hands and rub the butter into the dry ingredients until you have an even crumb. Mix in the linseed and dried wild garlic leaves.
- Lightly beat the egg in a separate smaller bowl. Make a well in the middle of the dry mixture and pour in the kefir (or buttermilk) as well as the beaten egg. Combine thoroughly by kneading. You should have a moist non-sticky dough. If it sticks to your fingers, add a little more flour.
- Place the dough ball on a lightly floured surface and using a rolling-pin, roll it into about 2-2,5 cm thick sheet. Cut into your preferred shape* (triangles, squares or rounds) and scatter the scones onto the lined baking tray leaving plenty of space between each one.
- Brush the sides and tops with rapeseed oil and stick the tray in the middle of the oven for 20 minutes.
- Serve warm or cooled with fresh goats’ cheese and a milky cup of Earl Grey, of course!
* This dough quantity should make around 8 round scones (7 cm in ∅). Depending on the shape you’ve gone for, you may need to collect the “scraps” of dough and repeat the rolling action once or twice to use up all of it.