While helping at Woodlea Bakery in ye olde Scotland, there was plenty of time for experimentation. Every weekend the masses flock in to pick up their weekly stock of bread and a round of scones for morning tea.
Some folk are firm believers in the fruit scone while some never stray far from the cheese. Then there’s those adventurous chaps who look for something different every week. And it would just be cruel to disappoint the adventurous.
So here’s just one addition made to the chronicles of the Woodlea scones, Blueberry & Chocolate.
Some other flavours that have gone down well (and that you can easily make by replacing the blueberries and chocolate) are:
Date & Orange: add 200g chopped dates and the finely grated zest of 1 orange. Replace the spelt flour with wholemeal flour.
Apricot & White Chocolate: add 100g chopped dried apricots and 100g white chocolate buds.
Coconut & Lemon: add 200g shredded coconut and the finely grated zest of 2 lemons. Replace the spelt flour with wholemeal flour.
Fresh scones and a pot of tea are hard to beat and a fantastic way to welcome someone into the mountainous land of the Scots.