There has been a dearth of baked goods here on sultanabun of late. God knows it’s not because we haven’t been eating or baking plenty. It’s just that the light has been so poor, it’s beyond my meagre photographic skills to get a decent picture to show you.
It’s high time I told you about my Seedy Apricot Wholemeal Scones. These are satisfying, tasty little nuggets of goodness. I don’t add sugar and enjoy these scones mostly as lunch topped with a slice of cheddar or cooked ham (or both). Add a dollop of my simply delicious tomato relish and I couldn’t be happier.
You’ll notice that I had company at the kitchen table today. Paint and Lego are not required for the recipe.
This recipe is identical to my Granny’s brown soda bread with the addition of the fruit and seeds.
This Tala dry measure popped up on Amazon last week crying out my name. I had to give it a home.It is a work of pure genius. It can measure just about anything in metric, imperial or American cups. Practical and delightfully retro; who could resist?
To make 12 Seedy Apricot Wholemeal Scones, you will need:
8oz (210g, 1 ½ cups) plain white flour
8oz (210g, 1 ½ cups) wholemeal flour
1 tsp salt
1 tsp bicarbonate of soda
12 dried apricots chopped
1 oz (25g, ¼ cup) mixed sunflower, pumpkin or any seeds you like.
12 fl.oz. (330mls, 1 ¼ cups) buttermilk
First, preheat the oven to 220ºC (430 F).
Mix all the dry ingredients.
This is the fun bit; what my Granny called ‘getting air in’ the flour. Lift handfuls of flour and let it rain down through your fingers. Let your mind drift to a happy place. Give it thirty seconds.
Next, mix the egg into the buttermilk. I do this in my measuring jug.
Make a well in the dry and pour in the wet, all except a dribble at the bottom of the jug. (Note Genuine Irish freckles.)
With one hand only and stiff fingers, turn the flour into the liquid. Move clockwise around the bowl, four or five times until the dough comes together into a ball. You know you’ve got it right if the bowl sort of cleans itself.
DO NOT KNEAD the dough!
From this point you need to handle it as little as possible and get it into the oven with haste. The acidic buttermilk is busy reacting with the bicarbonate of soda to make air bubbles and you need to capture them inside the bread.
Move it to a well-floured tray and press with your hands to about 1½ inch (3 cm). These scones don’t rise a lot so don’t flatten them too much.
You can use a cutter to make circles but, for speed and rustic charm, I whack them haphazardly into random shapes with my big knife.
Use the last dribble of eggy buttermilk to glaze the scones.
I give them 8 minutes at 220ºC (430 F) and then turn the oven down to 200ºC (390 F) for a further 8-10 minutes.
They should lift off the tray easily (if they d0n’t they are probably not cooked through), have a golden tint and sound hollow when you tap the base.
You can let them cool, if you must, but they are best eaten on the day they are made. Mind you, a leftover scone makes a grand cheese toastie.
Cut your warm scone in half.
Slather it in real butter.
Add a spoonful of good honey.
Day two of the 3 day quote challenge from White House Red Door…