This recipe is a cross between an English scone and soda bread.
I used this recipe with spelt flour and it was a huge success.
I now tried it out with rye flour using equal amounts of rye to plain flour.
In Poland you might call these babeczki – little buns or bułeczki – little bread buns.
- 125g rye flour
- 125g plain flour
- 1 tablespoon of baking powder
- 1/4 teaspoon of salt
- 30g of demerara or granulated sugar & 1/2 tablespoon
- 80g of sultanas or raisins
- 65g butter – chilled and diced
- 2 tablespoons of yoghurt & milk to make 125ml
- 1 egg
- Line a baking sheet with greaseproof paper.
- Preheat the oven to GM7 – 220°C.
- Mix the flours, baking powder and salt together.
- Add the butter and mix in with the flour to make breadcrumbs.
- Add the 30g of sugar.
- Add the sultanas or raisins.
- Lightly mix the egg into the yoghurt/milk mixture.
- Make a well in the flour mixture and pour in the egg mixture.
- With a knife work the mixture together to make a damp rough ball.
- Turn the ball of dough on the the baking sheet.
- Form into a flattened disc around 20cm in diameter.
- Sprinkle with the 1/2 tablespoon of sugar.
- Deeply score the disc into eight sections.
- Bake for 15 – 20 minutes until golden and firm.
They tastes delicious freshly baked with butter & the next day slightly warmed or toasted.
Served on Elizabethan Carnaby from the 1960s.
These were so delicious I made them again but instead of sultanas used –
- 80g chopped dried apricots
- 80g dried cranberries
All versions are super!