Blackberry almond and buckwheat scones.
by a tale
For some reason winter came back. The streets are quite and cold. The light candles, read books and invite friends for tea and scones. Some years ago I (anne) travelled to Dublin, fell in love with scones and finally managed to bake the perfect ones. Different flours, blackberries and homemade vanilla sugar emphasise each other. It is the distinctive scent of baked goods, the cracked top of the scones and good black tea that eases me.
BLACKBERRY ALMOND AND BUCKWHEAT SCONES.
makes about 12
flour, wheat – 250 grams
flour, whole-wheat – 50 grams
buckwheat flour – 150 grams
bicarbonate of soda – 1 1/2 teaspoons
sugar, caster – 50 grams
vanilla sugar, homemade – 10 grams
cold butter – 110 grams
milk – 250 ml
egg, organic – 1
a pinch of salt
blackberries – 150 grams
almonds, crushed – 50 grams
sugar to coat
Set the oven at 200°C. Put the flour in a large bowl, add the sugar, the bicarbonate of soda, then the salt. Cut the butter into small cubes and rub it into the flour using your fingertips. Add the almonds. Pour into the milk and the egg and bring the ingredients together and form a ball. Try not to knead the dough or it will turn out hard and dry. Do not worry if the butter is not fully incorporated. Then add the blackberries. Form round balls, pat gently and place on a baking sheet.
Bake the scones in the preheated oven for about 30-40 minutes, till golden and firm to touch. Coat with a little sugar. Allow to cool for a few minutes then serve warm with clotted cream and a little jam.