We had the pleasure of interviewing author and cookery writer Kate Gibbs in issue 10, where she spoke about her life in food (did you know she’s Margaret Fulton’s granddaughter and Suzanne Gibbs’ daughter?!) and her new book, After Toast (£14.99, Allen and Unwin). She kindly shared a delicious chocolate pot recipe in the magazine, and ever the generous lass, she’s given us the secrets to her seeded orange scones, too! Looks like a goodun…
- 450g self-raising flour
- 1 tsp sea salt
- 60g cold unsalted butter
- 4 tbsp mixed seeds, such as sunflower, pumpkin seeds, sesame and poppy seeds
- Grated zest of 1 orange
- 310 ml buttermilk
- Splash of milk, for brushing
Seeded orange scones
“True scones are not overly sweet. Add a bit of crunch and texture by mixing in some healthy seeds. A spoonful of chopped chocolate wouldn’t go astray either.” – Kate Gibbs
Preheat the oven to 210°C. Line a baking tray with baking paper. Sift the flour and salt, place in a food processor with the butter and mix until crumbly. Add seeds and orange zest and blend again. Add most of the buttermilk, then fold together until just combined.
Tip out onto a floured work surface and pull dough together with your hands. Add the rest of the buttermilk if it isn’t holding together.
Knead lightly by turning and pressing mixture with the heel of your hand a few times. Pat out into a round about 4cm thick. Use a round 4–5 cm diameter cutter or glass tumbler to cut out scone shapes. Gather scraps together, knead lightly, then cut out more scone rounds.
Place scones on baking tray, about 3cm apart. Brush with milk and bake for 10–15 minutes, or until scones have risen and are golden. Serve with butter and honey.
This recipe can be found in After Toast (£14.99, Allen and Unwin), along with plenty of other fantastic sweet and savory ideas!