I found this recipe by Bean Dearnly on Australian Gourmet Traveller and it was delicious!
“The toasty flavour of buckwheat brings a new dimension to the classic scone with strawberry jam and cream. Last year, I discovered the best scone recipe after volunteering to bake some at a fundraiser,” says Yu-Ching Lee. “Turns out the secret is to make it for others, in the company of friends and serve with lots of laughter. And never skimp on the jam and cream.”
INGREDIENTS
- 200 gm (1⅓ cups) plain flour, plus extra for dusting
- 100 gm (⅔ cup) buckwheat flour
- 3½ tsp baking powder
- ¼ tsp bicarbonate of soda
- 20 gm brown sugar
- 10 gm freeze-dried strawberries (see note)
- 140 ml (½ cup) milk kefir (see note)
- 180 ml pouring cream
- Pure icing sugar, for dusting
Strawberry jam
- 375 gm strawberries, hulled, quartered
- 185 gm caster sugar
- ½ small lemon
Kefir cream
- 80 ml milk kefir (see note)
- 200 ml thickened cream
- 20 gm pure icing sugar, sifted
NOTE
Freeze-dried strawberries are available from select supermarkets, delicatessens or fresh-as.com. Milk kefir is available from health-food shops and select supermarkets.
SHOPPING
$7.85 RRP $8.20
LotusOrganic Buckwheat Flour
500gm Organic & GF
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