"Recipe:
150g buckwheat flour
50g rice flour
25g ground almonds
2 tablespoons demerara sugar plus more for sprinkling
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 stick unsalted butter, cold and cubed
1/2 cup buttermilk or creme fraiche
1 teaspoon vanilla extract
1/4 cup milk, plus extra if required
1 cup mixed berries (fresh or frozen)
1 egg, beaten
Lightly whisk the flours,sugar, baking powder, bicarbonate of soda and salt in a large bowl. Add the butter and use your fingers to rub it into the flour quickly. You can stop rubbing when it is in pea-sized lumps.
In a separate bowl lightly mix together the creme fruit and vanilla. Pour the liquid into your dry ingredients and bring everything together with a fork until you have a rough dough; if it seems a little dry, add the milk. Fold in the berries and bring the dough together with your hands. Chill the dough for half an hour or so.
To make the scones, preheat the oven to 180C/350F and line a baking tray with a non-stick surface.
Gather the dough together into a ball and flatten it into a disk. Cut out 6 - 8 scones, brush with beaten egg and sprinkle on a little more sugar. Bake for 20 - 25 minutes until risen and golden."
150g buckwheat flour
50g rice flour
25g ground almonds
2 tablespoons demerara sugar plus more for sprinkling
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda (baking soda)
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 stick unsalted butter, cold and cubed
1/2 cup buttermilk or creme fraiche
1 teaspoon vanilla extract
1/4 cup milk, plus extra if required
1 cup mixed berries (fresh or frozen)
1 egg, beaten
Lightly whisk the flours,sugar, baking powder, bicarbonate of soda and salt in a large bowl. Add the butter and use your fingers to rub it into the flour quickly. You can stop rubbing when it is in pea-sized lumps.
In a separate bowl lightly mix together the creme fruit and vanilla. Pour the liquid into your dry ingredients and bring everything together with a fork until you have a rough dough; if it seems a little dry, add the milk. Fold in the berries and bring the dough together with your hands. Chill the dough for half an hour or so.
To make the scones, preheat the oven to 180C/350F and line a baking tray with a non-stick surface.
Gather the dough together into a ball and flatten it into a disk. Cut out 6 - 8 scones, brush with beaten egg and sprinkle on a little more sugar. Bake for 20 - 25 minutes until risen and golden."