This is an easy, quick recipes using Orkney's ancient grain Bere. The recipes comes from a book called The Book of Bere: Orkney's Ancient Grain by Liz Ashworth. Give the book a go. It's full of interesting recipes to make breads, cakes and biscuits. Makes 8-9 scones.
Ingredients:
225 g plain flour
60 g beremeal
Pinch of salt
2 1/2 tsp baking powder
50 g caster sugar
75 g butter, cut into small chunks
60 g raisins
1 egg
150 ml milk
Polenta, to roll out
Method:
Put all the dry ingredients together in a bowl and mix together. Add the butter and rub into the dry ingredients until you form crumbs. Add the egg and milk. Mix everything together and knead into a dough. It should be a soft dough. Try not to handle it too much or the scones will become dry and tough.
Put some polenta on your work surface and place the dough on top. Sprinkle some polenta on top. Use your hands to flatten the dough into an even thickness, about 2 cm. Cut out your scones using a cookie cutter or glass. Bring the cut outs together, flatten out and cut more scones out. Continue doing this until you use up all the dough.
Bake for about 15 minutes at 200 degrees, until golden.Serve with butter or clotted cream and jam.
Comments