A charming little twist on the traditional scone recipe that is made from blend of flours, oats, poppy seeds and blueberries all coming together in a butter-kissed dough. While they may not look like your dear old gran’s perfect cloud-like scones they are just as perfect with a cup of tea. Dollop with cream, slather with berry jam and tuck in.
1 1/3 cup rolled oats
1 cup brown rice flour
1/3 cup brown sugar
1/3 cup whole wheat flour (or unbleached all-purpose flour)
5 tbsp corn flour (or arrowroot)
1 tbsp baking powder
½ tsp baking soda
¼ tsp sea salt
2/3 cup unsalted butter (organic if possible)
½ cup milk
2 eggs (organic if possible)
Zest of 1 lemon
2 tbsp poppy seeds
½ cup blueberries, fresh or frozen and thawed (substitute for your favourite berry or mixture of berries)
Demerara sugar, to sprinkle on top
Preheat oven to 200C
Place the butter in the freezer for approx. 30 minutes.
In a large mixing bowl, combine the oats, rice flour, sugar, whole-wheat flour, corn flour, baking powder, baking soda, and salt. Using a box grater grate the chilled butter into the dry ingredients – if you don’t have a box grater then simply dice the butter into small pieces – and work it into the flour mixture.
Whisk 1 egg and milk together and add it to the dry ingredients. Fold to combine until the mixture comes together in a lumpy ball. Add the berries, zest and poppy seeds and mix to combine.
Transfer the dough to a lightly floured work surface and knead a few times until the dough comes together. Pat gently into a disc that is approx. 2 cm thick and cut scones using a cookie cutter. Place the scones on a baking sheet and brush with a beaten egg. Sprinkle with demerara sugar and bake in the oven for approx. 18 minutes or until gorgeously golden all over. Remove from oven and allow to cool for 5 minutes. Serve warm with a dollop of cream and slathered with berry jam.
Makes 6 (4 cm) scones