125g spelt flour
300g plain flour
20g whole meal flour
50g quinoa
80g currants
75g almonds, sliced
20g baking powder
30g frozen blackberries
4g salt
55g brown sugar
165g unsalted butter, cut into cubes
40g whole egg – room temperature
200ml full fat milk
Toasted mixed seeds (sunflower, pumpkin and poppy, flaxseed)
25g each of toasted seeds (poppy, sunflower, sesame, flaxseed or linseed)
200g of honey
Mix the above altogether and serve with the warm scones. This can be left out at room temperature.
Preheat the oven to 180C / bake for 15-20 minutes.
In a bowl, combine the flour, quinoa, baking powder, salt, sugar and butter. Rub through until the mixture resembles coarse crumbs. Add the currants and almonds, mixing to incorporate. Mix the eggs and milk, then add to the mixture and stir just enough to combine but do not overwork the dough.
Roll out the dough carefully to an inch thick, then cut into large triangles. Put onto a baking tray, glaze with egg wash and top with a sprinkling of the mixed seeds, then bake instantly. Once ready, cool before storing.
125g spelt flour
300g plain flour
20g whole meal flour
50g quinoa
80g currants
75g almonds, sliced
20g baking powder
30g frozen blackberries
4g salt
55g brown sugar
165g unsalted butter, cut into cubes
40g whole egg – room temperature
200ml full fat milk
Toasted mixed seeds (sunflower, pumpkin and poppy, flaxseed)
25g each of toasted seeds (poppy, sunflower, sesame, flaxseed or linseed)
200g of honey
Mix the above altogether and serve with the warm scones. This can be left out at room temperature.
Preheat the oven to 180C / bake for 15-20 minutes.
In a bowl, combine the flour, quinoa, baking powder, salt, sugar and butter. Rub through until the mixture resembles coarse crumbs. Add the currants and almonds, mixing to incorporate. Mix the eggs and milk, then add to the mixture and stir just enough to combine but do not overwork the dough.
Roll out the dough carefully to an inch thick, then cut into large triangles. Put onto a baking tray, glaze with egg wash and top with a sprinkling of the mixed seeds, then bake instantly. Once ready, cool before storing.
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