The first time I made these scones, I needed something quick to serve with a garden soup. They turned out perfect, and since then, I’ve made them numerous times, pairing them with sweet jam and thick cream or enjoying them alongside soups like the one below. They have a beautifully sugary, crackly crust on the outside and are tender on the inside, with distinct layers that are fun to peel apart while eating.

Our teacher recently emphasized the importance of engaging all five senses to enjoy delicious food fully, and these scones certainly meet that criteria.

If you click the link where the recipe was adapted, you’ll find a helpful video.

if you don’t have buttermilk on hand, use one of the quick methods below:

  • ¼ cup/60g yogurt with ½ cup water + 1 tsp vinegar or lemon/110g or
  • 2½ tsp vinegar or lemon juice + ¾ cup milk of choice (regular, any nut milk)
flakey buttermilk scones

inspiration here

makes 9 or 12 scones

preparation 20 minutes

baking time 25 minutes

ingredients

2 cups/235g all-purpose flour 

¼ cup/50g granulated sugar 

1 Tbsp/10g baking powder

¾ tsp fine rock salt

7 Tbsp/100g unsalted butter (place in the freezer for 10 minutes)

¾ cup + 2 Tbsp/190g buttermilk

melted butter and flakey salt (both optional) for finishing

preparation

  1. Preheat the oven to 200C/400F using a fan and line a large sheet pan with parchment paper.
  2. Coarsely grate the cold butter onto a plate, then freeze until cold and hard, at least 10 minutes. Meanwhile…
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter to the dry ingredients. Using a spoon, toss together until all of the butter is coated with flour.
  4. Add half the buttermilk and toss with a spoon. When incorporated, add the rest of the buttermilk and gently toss again, without mashing together or overmixing, until the dry ingredients are lightly hydrated throughout. The mixture will be crumbly.
  5. Flour a clean surface and dump the mixture directly onto it. Using your hands, gently press the crumbs together, and then use a floured rolling pin to roll the mass gently but firmly into a 1-inch-thick rectangle.

fold the dough in half

  1. Using a bench scraper, lift the top half off the surface and fold it over the bottom half. This step may be crumbly and messy at first, but go for it and fold what you can down from the top. Repeat this roll-and-fold motion five times, flouring the surface and dough as needed and using the bench scraper to straighten the edges as needed. The dough will come together as you roll it. Rotate the mixture after each fold to create a square.

build the final layer

  1. Fold the dough in half one last time, then roll to about 1½ inches thick to create a 6-inch square, using the bench scraper to straighten the edges.
  2. Using the bench scraper or a sharp knife, cut straight down into the square to create a 4-by-4 grid of 12 squares or a 3-by-3 grid of 9 squares. Then, place them on your sheet pan, upside down if you’d like taller biscuits.
  3. Bake for 25 – 30 minutes, rotating the pan halfway through, until risen, golden brown on top, and slightly pale on the sides. Don’t worry if a couple of the biscuits tip over or if the melted butter pools underneath. Brush the tops with melted butter and sprinkle with flakey salt.

CELERY SOUP with thyme and parsley

recipe inspired by Nigel Slater

A comforting soup that can be kept slightly rustic or blended into a smooth purée according to your preference. I enjoy leaving a few unblended celery and potato pieces in the mix. Serves 4 and is ready in 40 minutes.

ingredients

potatoes 2, large

celery 1 medium head (about 400g)

ghee or butter 60g

fresh bay leaves 2

thyme leaves 1 big sprig

parsley 10 bushy sprigs

vegetable stock or water 1.5 litres

preparation

  1. Scrub and roughly chop the potatoes.
  2. Remove six tufts of bushy celery leaves and set them aside for later. Trim the root end and any dry tips from the celery stalks, then discard them. Roughly chop the ribs and attached leaves of the celery.
  3. In a deep saucepan, melt the ghee or butter over moderate heat. Stir in the potatoes and chopped celery, then partially cover the pan with a lid. Cook until the vegetables soften and lightly toast without browning.
  4. Stir in the sprig of thyme and a generous grinding of black pepper. Roughly chop the parsley and add it to the saucepan. Continue cooking for about 10 minutes, until everything is soft.
  5. Pour in the water or vegetable stock and bring it to a boil. Lower the heat, keep the pan uncovered, and simmer for 25 minutes.
  6. Season to taste with salt, remove the thyme sprig and bay leaves, then use a hand blender to blend the soup a few times for a rustic texture.
  7. When ready to serve, drizzle with ghee, and enjoy with flakey scones.