Plum & Poppy Seed Scones with Cottage Cheese

extra load of crumbs and plums

I’ve really not used nearly enough poppy seeds in my dishes so I’m doing my best to catch up on that. This scones is an attempt at that, and I have to say that the chewiness of dried fruit together with the crunch of poppyseeds works wonders on any given morning. Combining different textures is a wonderful thing.

Servings: 4

Total time: 40 min

For the scones

2 cups (250g) spelt flour (type 630)

1/4 cup (30g) ground walnuts

1/4 cup (35g) poppy seeds 

1 heaped tbsp (15g) coconut sugar

1/4 tsp fresh vanilla

1 1/2 tsp baking powder

pinch of salt

40g butter, cubed

150ml unsweetened almond or oat milk

100g prunes, chopped

serve with

cottage cheese & plum jam

butter & honey

Instructions

1. In a bowl, combine the flour, walnuts, poppy seeds, coconut sugar, vanilla, baking powder and salt. Whisk to combine.

2. Add in the butter cubes and crumble them into the flour mixture. Add in the milk, then work the dough until a homogenous mass forms and no clumps of flour remain. If some spots have a little more butter than others, good!

3. Fold in the prunes so that they’re evenly scattered throughout the dough, then roll it out onto a floured surface (about 2cm thick) and either cut it into 4 scones with a knife or use a round cutter.

4. Bake them for about 12 - 14 min at 220°C, then allow them to cool slightly. Serve while still warm along with cottage cheese and plum jam or alternatively butter and honey if you’re in the mood.