Friday, 5 May 2017

Recipe: Kefir Lemon Poppy Scones

A few days ago I had a "day off", meaning Aidan spent the day at his grandparents. When I dropped him there my mother in law was just making scones so I felt a craving for them all the time during my dentist's visit and on the way home. Then my sister Marina texted to ask if she could call in giving me the perfect excuse to start baking. I had a lot of kefir to use up so it had to be kefir scones. But I wanted to add a bit more flavour. After some browsing on the internet I came up with these poppy seed scones that turned out surprisingly well. Luckily I wrote down all the ingredients and quantities.

So here is the recipe:

300g self-raising flour (or plain flour with 3 tsp of baking powder mixed through)
150g wholemeal flour
70g poppy seeds
100g butter cut into cubes
285ml kefir (or buttermilk) plus a little bit more for glazing
1 lemon
85g sugar
1 tsp baking soda

Preheat the oven to 200C fan.
Mix the flour with the baking soda and cut in the butter then use your hands to bring it all together.
Grate the lemon zest and mix with the sugar, then squeeze the juice out of the lemon and mix about half of it with the kefir.
Add kefir, sugar and poppy seeds into the flour and butter mix and stir with a wooden spoon to mix it all together. Then knead with your hands to make a dough.
Turn out onto a floured surface and roll out thickly (no rolling pin required). Cut out circular shapes using a cup or glass and transfer them onto a baking sheet. Use the other half of the lemon juice and mix with a little bit of kefir and glaze the scones using a brush.
Bake in the preheated oven for 15 to 20 minutes depending on the size of the scones. They should be ready when they turn golden brown.
Enjoy with butter and orange marmalade!

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