By a rainy Sunday in Scotland...

... there is nothing better to do than baking bread and scones! Being inside, well protected from the wind and with the heater on, gives me a real feeling of happiness. Knowing that, as soon as tomorrow, we are heading south towards sun and hopefully warmer weather makes the whole rainy thing easily bearable.

Awoken early today, I decided to bake scones for breakfast. With the fresh raspberries that I had picked yesterday, it was really delicious! The recipe was slightly adapted from the one found in one of my favorite cooking blogs.

Ingredients for 8 to 10 scones:
100g  buckwheat flour
100g oat flour
150g wheat flour
1 packet baking powder
85g butter
1/4 tea spoon salt
2 table spoon brown sugar
180 ml milk

Preheat the oven at 220 degrees C. Mix together the flours, the salt and the baking powder. Add the butter and use hands to incorporate. The consistency should be "sandy". Add the sugar and mix again. In a pan, heat the milk until mild (I have added one or two tea spoons lemon in the milk). Dig a hole in the dry mix and add the milk. Mix with the blade of a non-sharpened knife. Knead a little the dough by folding and pressing it several times. Roll out the dough using hand palms until it is 3.5-4cm thick. Using a glass of approximately 5cm diameter, cut up the dough and place on a cooking plate covered with baking paper. Bake in the oven for 12 to 15 minutes, and eat when still warm, straight form the oven. Apparently the scones can be kept several days in a sealed plastic bag... if there is any left!