These scones by Master pâtissier Eric Lanlard have a touch of the Middle East with the addition of the floral scent
of orange blossom extract and a rich honey flavour from the bee pollen.
Eric likes the way the dough turns a delicious yellow colour, we hope yours turn out just as golden!
Preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6. Line a baking sheet with baking paper.
Sift the flour into a mixing bowl, then stir in the salt and sugar. Add the butter and rub in using your fingertips until the mixture resembles breadcrumbs.
Add the orange blossom extract. Mix the buttermilk and milk together in a jug.
Pour the buttermilk into the bowl, a little at a time, and gently mix together. Before the dough has completely come together, add the bee pollen and combine to form a smooth, but slightly sticky dough. Do not overmix.
Turn the dough out on to a very lightly floured surface and knead briefly (3–4 times only) to remove the cracks, then roll out to 3cm (1¼in) thick. Using a 5.5cm (2¼in) diameter
plain cookie cutter, stamp out 16 scones (see Tip on page 68). Place on the prepared baking sheet and brush the tops with beaten egg.
Bake in the oven for 10–12 minutes until well risen and golden. Transfer to a cooling rack and leave to cool