BUCKWHEAT SCONES WITH WILD ROSE PETAL JAM & CREAM

MAKES 12 VEGETARIAN

These are just like regular scones, except that they also have a little nutty buckwheat flour in them. This adds some flavour and a delightful wholesome touch.

INGREDIENTS

2 cups plain flour, sifted, plus a little extra for sprinkling

1 cup buckwheat flour, sifted

5 tsp baking powder

¼ tsp fine sea salt

75g cold unsalted butter, cubed

1-1½ cups whole milk

TO SERVE

Whipped cream or cultured cream (recipe below) Wild rose petal jam (recipe opposite)

1 Preheat the oven to 220°C. Grease a baking tray and sprinkle with a little flour.

2 Place the plain and buckwheat flour in a medium-sized mixing bowl.

3 Stir in the baking powder and salt, add the cubes of butter, and rub them into the flour with your fingertips until the mixture resembles fine breadcrumbs.

4 Add 1 cup of the milk and use a butter knife or dough scraper to start quickly mixing to form a soft dough. Add small amounts of extra milk if you need them. You don’t want the dough to be completely smooth – some lovely craggy bits and chunks of butter are good. For light and tender scones, the mixture should be soft and a little sticky.

5 Scrape the dough onto your lightly floured baking tray and sprinkle a little flour over the top. Gently pat the dough out into a rough square about 2cm thick, then use a large floured knife to cut it into 12 evenly sized pieces. Carefully separate the pieces, allowing a 3cm gap between each.

6 Brush the tops with a little milk. Bake for 10 minutes or until golden brown. Remove from oven and transfer to a rack, covering the scones with a clean tea towel to keep them warm.

7 Serve hot or warm, topped with wild rose petal jam and whipped cream or cultured cream, together with a reviving cup of tea. These are best eaten the day they are made.