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Hirse-Buttermilch-Scones mit frischer Ingwer-Rhabarbermarmelade
Ingredients for 4 people
- 150 g fine spelt flour
- 1 tsp baking powder
- ¼ tsp salt
- 120 ml buttermilk
- 250 g fresh rhubarb
- 100 g raw cane sugar
- 1 pinch of natural vanilla powder
- 50 g millet flour
- 1 tsp raw cane sugar
- 1 tbsp ghee
- Ginger and rhubarb jam
- 3 cm fresh ginger
- ½ tsp agar-agar
preparation
Mix the flour with the baking powder, sugar and salt. Knead in the ghee and work in the buttermilk to form a soft dough. Leave this to rest for half an hour. Knead briefly once more and roll out with a rolling pin to a thickness of 2–3 cm. Cut out circles using a 6 cm diameter cookie cutter. Brush them with water and bake in a preheated oven at 200 degrees (fan) or 220 degrees (top and bottom heat) for 12–15 minutes.
How to make ginger and rhubarb jam
Cut the rhubarb into small pieces. Finely grate the ginger. Simmer all the ingredients gently in a saucepan for about ten minutes.
Serving
The scones taste best fresh from the oven with a little mascarpone and fruity jam.
