Orange blossom and bee pollen scones
a touch of the Middle East
These scones by Master pâtissier Eric Lanlard have a touch of the Middle East with the addition of the floral scent
of orange blossom extract and a rich honey flavour from the bee pollen.
Eric likes the way the dough turns a delicious yellow colour, we hope yours turn out just as golden!
9 ingredients
Prep
Cooking 30 mins
Serves 16 people
2 comments
Ingredients
- 225g (8oz) self-raising flour, plus extra for dusting
- ¼ tsp salt
- 25g (1oz) golden caster sugar
- 50g (1¾oz) unsalted butter, diced
- 2 tsp orange blossom extract
- 125–150ml (4–5fl oz) buttermilk
- 4 tbsp milk
- 50g (1¾oz) bee pollen
- beaten egg, to glaze
Method
- Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Line a baking sheet with baking paper.
- Sift the flour into a mixing bowl, then stir in the salt and sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.
- Add the orange blossom extract. Mix the buttermilk and milk together in a jug.
- Pour the buttermilk into the bowl, a little at a time, and gently mix together. Before the dough has completely come together, add the bee pollen and combine to form a smooth, but slightly sticky dough. Do not overmix.
- Turn the dough out on to a very lightly floured surface and knead briefly (3–4 times only) to remove the cracks, then roll out to 3cm (1¼in) thick. Using a 5.5cm (2¼in) diameter
- plain cookie cutter, stamp out 16 scones (see Tip on page 68). Place on the prepared baking sheet and brush the tops with beaten egg.
- Bake in the oven for 10–12 minutes until well risen and golden. Transfer to a cooling rack and leave to cool
Comments (2)
You should be able to buy it online or in specialised baking shops.
This sounds beautiful, but where can I buy bee pollen?