
A white, rye and spelt loaf with a poppy seeds topping
Delicious scones made from white and wholegrain spelt flour. They have tangy, acidic notes from buttermilk and warm, spicy notes from stem ginger and ground ginger.
Ingredients
60 g walnuts
125 g white spelt flour
125 g wholegrain spelt flour
1 tbsp baking powder
1/4 tsp salt
1.5 tsp ground ginger
50 g demerara sugar (plus extra for sprinkling on top)
65 g unsalted butter (cubed)
60 g stem ginger (plus 1 tbsp of the ginger syrup)
125 ml buttermilk
1 egg
Method
Enjoy!
Added by: ctevlin
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