Seeded Drop Biscuits Recipe
These biscuits (scones) are great for breakfast with a mug of tea but would also pair nicely with a bowl of soup or stew. Alternatively, they can be used for dessert in something like a strawberry shortcake or even just a vanilla ice cream sandwich.
Ingredients
- 250g of plain flour
- 1 tbsp of baking powder
- 1 tbsp of granulated sugar
- 1/2 tsp salt, (omit if using salted butter)
- 85g of unsalted butter, chilled and cut into small cubes
- 240ml of buttermilk, plus extra as needed
- mixed seeds, such as caraway seeds, poppy seeds and/or toasted sesame seeds, for topping
- salted butter, honey and/or and jam (optional), to serve
Method · 30 min
- Preheat the oven to 220°C. Line a large baking sheet with baking paper
- In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the butter and with a pastry cutter or your hands, work the butter into the flour mixture to form coarse crumbs
- Stir in the buttermilk and mix gently until the dough just holds together and is slightly sticky. The dough should be relatively thick
- Using an ice cream scoop, scoop the dough onto the lined baking sheet, leaving about 2.5cm or so between the biscuits. You should have 8 in total
- Brush the top of each biscuit with a bit of buttermilk and top with a sprinkling of seeds of your choice. Bake in the oven for 12-14 minutes, or until golden. If desired, serve with salted butter, honey and jam
This recipe is taken from Better at Home by Colu Henry (Abrams, £30). Photography by Azuree Holloway.
