Recipe: Superfood Scones
- 4 cups self-rising flour
- Pinch of salt
- 100g butter
- 30g caster sugar
- 300ml milk
- 1 free-range egg, to glaze (alternatively use a little milk)
- 1 tsp blue spirulina (optional)
- 1 tsp blue matcha (optional)
- 1 tsp pink pitaya (optional)
- Silicone moulds, to shape
STEP 1: Heat the oven to 220C.
STEP 2: Lightly grease a baking sheet or use baking tray.
STEP 3: Mix together the flour and salt and rub in the butter.
STEP 4: Stir in the sugar and then the milk to get a soft dough. Separate the dough into three parts.
STEP 5: Prepare three small dishes for your superfood powders – one for the pink pitaya, one for blue spirulina and one for blue matcha. Add a drop of milk to each dish to dissolve the powders then add to dough, mixing it well until the colours are mixed evenly. Turn on to a floured work surface and knead very lightly.
STEP 6: Place the dough in silicone moulds or cut your dough to whatever shape you want and place on baking sheet/tray.
STEP 7: Brush the tops of the scones with the beaten egg or milk.
STEP 8: Bake for 12-15 minutes until well risen.
STEP 9: Cool on a wire rack and serve either plain or with butter, jam and clotted cream.
With thanks to Jeri Willmott (My Wild Tribe)
Photography and Video: CPI Media Group