Maybe it’s this food blogging lark but my cupboards always seem to have packets of dried fruit, nuts and seeds in them with just a few spoonfuls left in each. Ordinarily I’d toss them into some granola but Mr C and I recently made a batch of butter which left us with a fair amount of buttermilk. Even after several pancake breakfasts and a plum cobbler there was still some residing in the fridge so I thought I’d kill two birds with one stone and make some lovely light fluffy scones and toss in all these odds and ends. They turned out beautifully and now I may just end up buying more seeds so that I can make them again!
500g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
100g of whatever dried fruit, nuts, seeds or chocolate chips you’ve got in your cupboards
a sprinkling of demerara sugar
Pre-heat the oven to 200°c and pop in a baking tray to warm up.
Sift together the flour and raising agents (I do this twice for extra lift). Whisk in the sugar and then lightly rub in the butter until the mixture looks like chunky breadcrumbs. Toss through the fruit/nuts/seeds and then use the buttermilk, adding a little at a time, to combine everything into a soft dough. Very briefly knead the dough and then pat it out to about one inch thick. Use a pastry cutter to stamp out the scones or just cut the dough into triangles.
Carefully retrieve your hot tray and cover it with a silicone sheet or some baking parchment. Place the scones on the tray and brush the tops with a little extra buttermilk before sprinkling them with sugar. Bake them for 15-20 minutes (depending on their size) before leaving them too cool a little on a wire rack.