Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..
(adapted from a recipe by Mark Bittman)
1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest
Mix the dry ingredients together in a bowl. Cut the chilled butter into the flour, ensuring that it is thoroughly combined.
Beat 2 eggs with the cream, then stir into the flour. Fold in pomegranate seeds and orange zest.
Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).
Press the dough into a lightly greased 10-inch cast iron skillet. Beat the remaining egg with with a scant amount of water and brush the top of the dough.
Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.
Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.
Allow to cool slightly before serving with butter, honey or clotted cream.
This post is part of A Moderate Life’s Tackling Bittman Recipe Hop!
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