These tasty tea time scones are made with the ancient grain, Beremeal, which has been grown in Scotland since around 2000BC; it's suitable for those on a wheat free diet although sadly not for coeliacs as there is still some gluten in the grain.
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon seaweed salt (or sea salt)
1/2 teaspoon cracked black pepper (plus extra for the top)
50g butter (cut into small pieces)
4 tablespoons fresh parsley (finely chopped)
1 large egg, beaten
150mls to 200mls buttermilk
These tasty tea time scones are made with the ancient grain, Beremeal, which has been grown in Scotland since around 2000BC; it's suitable for those on a wheat free diet although sadly not for coeliacs as there is still some gluten in the grain. If you cannot source seaweed salt, you can make your own here, Make Your Own Seaweed Salt, or just use normal sea salt flakes.
Pre-heat oven to 200C/400F/Gas mark 6 and line a baking tray with greased baking paper.
Tip the beremeal into a large bowl, add the baking powder, cream of tartar, salt and pepper, and mix. Rub the butter into the flour mixture until it resembles breadcrumbs.
Add the parsley, mix well before adding the beaten egg and the buttermilk, gradually, until you have a soft dough that isn't sticky. Press the dough down gently with your hands and stamp out the scones with a round cutter, NOT a fluted cutter.
Place the scones onto the prepared baking tray and brush with a little buttermilk before scattering some cracked black pepper over the top.
Bake in a pre-heated oven for 10 to 15 minutes until the scones have risen a little, are brown and sound hollow when tapped underneath.
Remove them and place them on a wire cooling rack. Serve warm with butter and cheese. Also great when served as an accompaniment to soup, stew, casseroles and chilli.