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    September 17, 2015

    wholegrain blackberry buttermilk scones with candied ginger and fennel sugar

    Uncategorized

    blackberry ginger scones with fennel sugar-1-38

    I adapted the recipe for these scones from one I found in the book 7 spoons by tara o’brady. I added fennel sugar and candied ginger. they have oats and hazelnuts in so they have a really nice crunchy texture. we ate them with butter. we where on baby sitting duty (kiki is 3 almost 4) so I thought it was fun to make these with her as she was playing a baking game on her Ipad all morning so I decided the real thing would be more fun. (I cant believe 3 year olds have Ipads these days) I think my brother and I would just play lego or something, ha I sound like I’m from the dinosaur ages.

    I didn’t have buttermilk so I made it by adding 1 and half tbsp lemon juice to the milk. Even the dog wanted to eat them.

    blackberry ginger scones with fennel sugar-1-20

    blackberry ginger scones with fennel sugar-1-18

    blackberry ginger scones with fennel sugar-1-37

    blackberry ginger scones with fennel sugar-1-17

    blackberry ginger scones with fennel sugar-1-37

    blackberry ginger scones with fennel sugar-1-25

    blackberry ginger scones with fennel sugar-1-15

    blackberry ginger scones with fennel sugar-1-21

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    blackberry ginger scones with fennel sugar-1-28

    blackberry ginger scones with fennel sugar-1-2

    recipe

    1/2 cup 115g cold unsalted butter

    1 1/2 cups 150g old fashioned rolled oats plus more for garnish

    1 3/4 cups all purpose flour

    1/4 cup 25 ground flaxseed or 30g buckwheat flour

    1/2 cup 100g fine grain turbinado or granulated sugar (I put some fennel seeds in a jar of sugar to infuse the flavour for two weeks prior to this recipe and crushed a few a few seeds with a pestle and mortar and mixed it with some sugar for garnish)

    1 tsp baking powder

    1 tsp baking soda

    1 tsp salt

    1/2 cup 70g sliced hazelnuts plus more or garnish

    5 ounces 140g blackberries

    grated zest of one lemon

    about 1 cup 240ml well shaken buttermilk

    4 tbsp. chopped candied ginger

    preheat the oven to 400f 200c

    line a two baking sheets with baking paper

    cut the butter into small cubes and place on a plate in the freezer.

    in the bowl of a food processor fitted with the metal blade grind 3/4 cup 75g of the oats until you get a fine meal, then add the flour and buckwheat flour or flaxseed (I used buckwheat) sugar, baking powder and soda and salt and pulse a few times to combine open the machine and scatter the remaining 3/4 cup 75g rolled oats and hazelnuts and butter then pulse quickly 5 to 7 times.

    tip the mixture into a large bowl and add the blackberries then pour half the butter milk and using a fork mix the mixuture add some more a little at a time until it comes together (you may not need all of it)

    turn the dough onto a lightly floured surface and shape into a flat rectangle and cut into squares.

    brush with the remains of the butter milk and sprinkle over some fennel sugar, oats and sliced hazelnuts

    bake for about 20 minutes until evenly bronzed.

    blackberry ginger scones with fennel sugar-1-24

    wild blackberry and fennel cake-1-2

    blackberry ginger scones with fennel sugar-1-31

     

     

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    6 Comments

    1. zalevchik says

      September 18, 2015 at 10:11 am

      good recipe and phantastic photos as always!

      • twiggstiudios says

        September 18, 2015 at 11:51 am

        Thankyou xxx

    2. Anabel says

      December 18, 2015 at 5:01 pm

      your creativity is impressive and inspiring. just found this blog and i want to make every single recipe. for this one in particular, can the dough be frozen for baking at a later date?

      • twiggstiudios says

        December 19, 2015 at 8:38 am

        I haven’t tired freezing it but I’m sure it would be fine, thankyou so much I’m so glad you like my blog x

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