Free Saturdays in our home often include the following: French Toast or pancakes with juice for breakfast; catching up on the latest news, and going to the weekly farmers market. One of the things I like the most about living in the UK is the wealth of berries I find in the summer. Berries, forged or cultivated, cover the market stalls with their vibrant colours. I love them all, indistinctly, and I can’t help spending a small fortune on them every time we cross paths. Jewels are far less precious before my eyes.
Free Saturdays often include spending an hour or two in the kitchen, too, particularly if we got hold of some ripe seasonal fruits. In the case of berries, I find the temptation of settling them into a crumbly, sweet frame hard to resist. This time around, we made scones. We have been craving them for a while, and the right occasion had finally come –we had all we needed to make them the way we love them: slightly sweet but mostly tart, with a soft crumb full of crunchy bits.
Tart currants, a pinch of salt, a little sugar and a good dose of seeds made the magic, transforming a rather healthy base into something special. We finished them in one day – two each for breakfast, one after lunch with coffee, and one late at night while watching a movie. Gone. Perhaps a bit too fast – like our free Saturday. Luckily, there will be more to come. Now we know we should make a double batch, at least to cover Sunday as well.
Red Currant Poppy Seed Scones
For 8 small scones
220 g/ 1 2/3 cup whole wheat flour
30 g/ 2tablespoons natural dark brown sugar
1 teaspoon baking powder
1/8 tsp fine grain sea salt
30 g/ 2 tablespoons cold unsalted butter, cubed
125 ml/ 1/2 cup full-fat natural yogurt
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup red currants
2 tablespoons poppy seeds
Icing sugar, for dusting
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a medium bowl, combine the flour, sugar, baking powder, and salt. Work the butter into the dry ingredients using your fingertips, until you have a coarse, crumbly mixture. Add the yogurt, milk, vanilla, poppy seeds and currants. Mix the dough until it comes together into a ball – do not over-mix. Shape the dough into a flat circle, and cut it into eight wedges using a serrated a knife. Place the wedges on the lined baking sheet, spacing them out. Bake for about 20 minutes, or until the scones are golden and cooked through – try and test for doneness using a toothpick. Remove from the oven and allow to cool on a rack. Dust with icing sugar and serve.