The variation of Scones synthesized this week after picking up some sea buckthorn/sandthorn. These berries I’ve collected really by the sea:) So, to make scones as yellow as possible, I’ve added corn flour and orange zest (fresh and dried). And the bright berries just complemented this composition:) The berries of sea buckthorn add some occasional crispiness to the scones. They are not all-buttery but very tender and a bit dry. My friends confirmed that they work best with something creamlike and jam on top, especially in the morning when lots of us can afford to enjoy certain goodies:) So I’m pleased to share this recipe now!
Makes a few dozen of scones (roughly 2 regular baking trays)
Takes 40 mins (prep – 20 mins, baking – 20 mins) + cooling
2 1/2 cups plain wheat flour
1 1/2 cup corn flour
100 g butter, at room temperature
2 free-range eggs
200 ml milk
1/2 cup sugar
zest from 2 oranges
1 tbsp dry powdered orange zest
1 tsp baking soda + 1 tbsp lemon juice (or vinegar)
1 cup (100g) sea buckthorn
Preheat the oven to 180°C/350°F. Line the baking tray with parchment paper.
Sift the flours into a large bowl. Add in the sugar, salt, and dry powdered orange zest. Using your fingertips, rub butter into the dry ingredients until the mixture resembles breadcrumbs. Make a well in the centre. Add the mixture of eggs and milk. Stir adding orange zest and baking soda mixed with lemon juice. Mix until the mixture forms a soft dough, adding more milk or more flour if necessary. Turn onto a lightly floured surface. Sprinkle the berries over the dough and knead gently until smooth (don’t knead too much or scones will be tough).
On a generously floured with corn/wheat flour work surface, place a piece of the dough, sprinkle with flour and roll it (about 2cm thick). Using a Ø5cm round cutter or any pastry cutter, cut out the rounds. Repeat with the remaining dough. When you have cut as many as you can, lightly knead together the scraps and cut out more scones to use it all up. Place scones onto the prepared baking tray about 1cm apart and dust each one with flour. Bake for 15-20 minutes or until golden and well risen. Transfer to a wire rack to cool. Serve cooled or warm. Break apart the scone, slather with butter, jam, yogurt or cream and enjoy!:) Store in the airtight cookie container.