MAKES 10 SCONES
350g flour, plus more for dusting
½ tsp salt
1 tsp baking powder
3 tbsp. sugar
¼ tsp mace powder
1 egg, beaten
1 tbsp. chia seeds
1 ½ cups blueberries
3 tbsp. chia seeds
½ cup sugar
1 cup mascarpone
1 vanilla pod
In a small pan, place the blueberries, the sugar, and ¼ cup of water, and cook until the berries start the open and the sugar has melted. Take off the heat and place in a bowl or jar. Add the chia seeds, stir and leave to cool.
Heat the oven to 180 °C. Mix the dry ingredients, except for the chia seeds, together in a bowl. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.
Heat the milk until just below the boiling point. Make a well in the dry mix, then add the milk and combine it quickly with a fork until it comes together. Scatter some flour onto the work surface and tip the dough out. Knead for a minute, make sure not to over-knead. Form quickly into 10 balls. It doesn’t matter if there’s creases in the tops. Brush the scones with a little egg and sprinkle over the chia seeds. Bake for 10-12 minutes, until the tops are browning.
In the meantime, scrape the seeds out of the vanilla pod and mix into the mascarpone. Serve the scones with the jam and mascarpone.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS