Seeded drop biscuits
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.
This recipe is taken from Better at Home by Colu Henry (Abrams, £30). Photography by Azuree Holloway.
Colu says: ‘The idea for these biscuits came from my late Nonni. We vacationed on Cape Cod when I was a child, and I have many memories of her baking them for us on misty, grey mornings. I remember the act of her making them was such a treat, and it clearly is where I get my love of anything seeded. Her original recipe calls for more sugar than I included here, and I’ve made a few other modifications, but the seeds remain! As I get older, I am less dogmatic about salted versus unsalted butter in recipes. I developed these using the former. If you use salted butter, omit the additional salt called for. These biscuits couldn’t be easier to assemble, and they turn out light, flaky, and golden in about 30 minutes flat.’
Ingredients
Metric
Imperial
- 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
Equipment
- Ice cream scoop
Method
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
- 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
Stir in the buttermilk and mix gently until the dough just holds together and is slightly sticky. The dough should be relatively thick
- 240ml of buttermilk, plus extra as needed
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
- 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
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