This is a yeasted scone, great for nibbles at parties, but make sure you make loads, as they have a habit of disappearing very quickly indeed. Toasted pumpkin seed and soured cream are part of the secret.
600g organic plain flour
250g unsalted butter
1 scant tablespoon salt
100g pumpkin seeds, toasted
250g soured cream
15g dried quick yeast
1 large egg
Rub the butter into the flour
Mix in the pumpkin seeds and salt
In a separate bowl, mix together the soured cream, egg and yeast
Add this mixture to the dry ingredients and knead together briefly until it forms a dough, but no longer
Shape into a ball, wrap in cling film and refrigerate overnight
After the long rest, roll it out about 1.5 cm thick and use a small cutter (I use a 3cm diameter one) to cut out your scones
Rest for 1 hour
Then you can either freeze them or egg wash the tops and bake at 200 centigrade for about 15 minutes, until nicely browned on top.
Don' let them eat all of them until you've had your fill!
Added by: Julia Farkas
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
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More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.