Eden Project’s regenerative flour scones

Recipe by Eden Project’s Head Chef, Mike Greer

You can make fruit scones with the same recipe. Just add 150g of sultanas to the mix! Or why not try adding some blue cheese and a pinch of mustard powder to the mix then top with mature cheddar before baking for a delicious cheese scone?

Regenerative flour is made with only grain produced through Regenerative Agriculture. This is a way of farming and grazing that aims to reverse climate change by rebuilding soil organic matter and restore poor soil biodiversity.  This helps to both capture carbon from the atmosphere and improve the water cycle.

Method

Step 1

Sieve the flour, sugar and baking powder into a large bowl.

Step 2

Rub in the butter to the flour mixture.

Step 3

Add the yoghurt and milk and mix to bind a soft dough.

Step 4

Lightly dust a clean work top and roll out the dough to 1.5-inch thickness (you can go thinner or thicker it’s entirely up to you).

Step 5

Use a 3-inch pastry cutter to cut out your scones, keep mixing the leftover dough bits to make more scones. Place on baking trays lined with baking paper with at least 3cm gap between each scone.

Step 6

Brush each scone with a little milk on the top and bake in a pre-heated oven at 180 degrees for approx 18-20 minutes.

Step 7

Once baked either allow to cool for later or cut them in half and top with local jam first then a good dollop of Cornish clotted cream and enjoy.