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The People's Friend - - Cookery -

Jazz Ap­ple, Sage and Chia Seed Scones

Course: Snack Skill level: easy Makes: about 8

125 g (4½ oz) plain flour, plus ex­tra for dust­ing

125 g (4½ oz) whole­meal flour ½ tsp salt

1 tsp bi­car­bon­ate of soda

5 g (⅛ oz) cream of tar­tar

75 g (2¾ oz) but­ter

1 tbs chia seeds

5-6 fresh sage leaves, chopped finely

1 Jazz ap­ple, peeled, cored and grated

150 ml (¼ pt) milk

2 small eggs, 1 beaten lightly for the mix­ture and 1 beaten for the egg wash

To Serve: cheese and chutney or sage but­ter and ba­con.

Pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7 and line a bak­ing tray.

Rub the flours, salt, bi­carb, cream of tar­tar and but­ter to­gether in a large mix­ing bowl un­til the mix­ture is even and gran­u­lar with no big lumps of but­ter. Add the chia seeds and rub through the mix­ture. Now add the sage and ap­ple and mix through. Pour in the milk and the lightly beaten egg and briefly mix to com­bine.

Turn out on to a floured sur­face and knead to­gether to form a light dough. Roll out to about 2.5-3 cm (1-1¼ in) thick and cut out the scones us­ing ei­ther a cookie cut­ter or an up­turned glass that has been floured to pre­vent it stick­ing.

Place the cut-out scones on to the pre­pared bak­ing tray, packed to­gether so that they stick to­gether a lit­tle as they cook. Brush with beaten egg to give them a lovely sheen when cooked and place into the oven for about 10 min­utes un­til golden brown and well risen.

Serve with cheese and chutney for lunch or with sage but­ter and ba­con as a break­fast treat.


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