READY SET, BAKE!

LAMINATED NECTARINE AND RASPBERRY BUCKWHEAT SCONES

MAKES 6

Don’t let the word laminated put you off making this recipe. Lamination is the way a croissant dough is made, taking hours of effort and a high degree of skill, but this is a much simpler recipe that just uses that idea to add in the flavourings – namely nectarine and raspberry – in layers, creating a tender and flaky scone.

■ Plain flour 230g, plus extra for dusting
■ Buckwheat flour 180g
■ Baking powder 1 tbsp
■ Caster sugar 50g
■ Sea salt ½tsp, fine
■ Butter 140g, unsalted, chilled and diced
■ Sour cream 120ml
■ Eggs 3, large
■ Vanilla extract 2tsps
■ Raspberry jam 120ml
■ Nectarines 3, ripe but still a little firm, stoned and diced
■ Demerara sugar for sprinkling

Preheat the oven to 180°C/gas 4. Line the base