• Ingredients: 29
  • Serves: 4

Caraway currant scones with all-purpose flour, baking powder, salt, sugar, melted unsalted butter, well-shaken buttermilk, dried currants, crushed caraway seeds, toasted lightly.

Ingredients

  • 1 cup all-purpose flour
  • 2 1/2 tsps. baking powder
  • 1/4 tsp. salt
  • 2 tsp. sugar
  • 2 1/2 tablespoons cold unsalted butter, cut into bits, plus 1/2 tbsp. melted unsalted butter
  • 6 tbsps. well-shaken buttermilk
  • 2 tbsps. dried currants
  • 1/2 tsp. crushed caraway seeds, toasted lightly

For quiche pastry

  • 1 1/4 cup all-purpose flour
  • 1 stick unsalted chilled butter
  • 1/4 tbsp. salt
  • 4 tbsps. ice water

For filling

For garnish

  • 1 lpound fresh tuna, cut in small, uniform pcs.
  • 1 cup white wine
  • 1 cup water
  • 1 tsp. whole black peppercorns
  • 3 allspice berries
  • 4 tomatoes peeled, seeded and small dice
  • 3 tbsps. capers
  • 1 bunch watercress
  • fresh chives

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

  1. Step 1 Into a large bowl sift together flour, baking powder, salt, and 1 teaspoon sugar. Blend in cold butter with finger-tips until mixture resembles coarse meal.

    For this step you will need

  2. Step 2 On a lightly floured surface knead dough gently about 10 times and flatten into a 1 1/2-inch disk. Brush disk with melted butter and sprinkle with remaining teaspoon sugar.

    For this step you will need

  3. Step 3 Bake scones in middle of oven 18 minutes, or until pale golden, and cool on a rack. Serve scones warm or at room temperature.