Scones

Ingredients

• 200 ml lukewarm buttermilk
• 20 g fresh yeast (0.5 cube)
• 0.5 tsp Sugar
• 60 g liquid butter
• 1 tsp grated lemon zest
• 300 g wheat flour
• 200 g spelt flour
• 1 tsp salt
• 2 tbsp finely chopped garden herbs (parsley, dill, basil…)
• 1 egg
• 1 egg yolk
• 1 tbsp milk

Instructions

1. 1.

   Whisk the yeast into the buttermilk with ½ tsp sugar until smooth. In a mixing bowl combine the remaining ingredients, pour in the yeasted buttermilk, and knead with an electric hand mixer’s dough hooks until a smooth dough forms and no longer sticks to the bowl rim.

2. 2.

   Cover and let rise in a warm place for about 45 minutes.

3. 3.

   Turn the dough onto a lightly floured surface, divide into 25–30 equal pieces, shape each into a ball, flatten slightly, and place on parchment‑lined baking sheet. Cover and allow to rest for another 15 minutes. (Alternatively roll the dough to a 2 cm thickness and cut out 5–6 cm circles with a round cutter.) Beat the egg yolk with milk and brush over the dough balls.

4. 4.

   Bake in a preheated oven at 180 °C for about 20 minutes until golden brown. Remove and let cool.