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These scones are lovely with a spoonful of kimchi scooped on top, or served with any paté, said scientist and gut-health specialist Tim Spector. If you’re freezing them, do it the day – or the day after – you make them. To defrost, simply remove from the freezer the night before and leave at room temperature. To serve warm, heat in a toaster or warm oven, or blast in a microwave for 15-20 seconds.
Ingredients (makes 12)
185g mix of hazelnuts, pecan nuts, walnuts
210g wholemeal rye flour, plus extra for dusting
80g mixed seeds
3⁄4 tbsp bicarbonate of soda
1 tsp salt
100g cheddar cheese, grated
250ml kefir
2 eggs
2 tbsp milk
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Preheat the oven to 200°C/180°C fan/400°F/ gas 6 and line a large baking tray with baking parchment.
Put the nuts into a food processor and blitz until very fine. Transfer to a large bowl with the rye flour, mixed seeds, bicarbonate of soda, salt and three-quarters of the cheddar cheese.
Whisk the kefir with one of the eggs and add to the dry ingredients. Gently mix everything together using a wooden spoon or spatula – be gentle with the mixture as overworking it will result in a tough dough.
Tip out onto a floured surface, knead gently to bring the dough together (flour your hands if necessary) and roll out to a thickness of 2.5cm. It will be slightly sticky – this is normal.
Use a 5cm round cutter to cut out 12 scones and transfer them to the prepared baking tray.
Whisk the remaining egg with the milk and use a pastry brush to brush the tops of the scones with the egg wash. Then scatter the remaining cheddar cheese over the tops.
Bake for 15 minutes, then cool on a wire rack. Keep a few to eat over the next couple of days and freeze the rest in batches.
