We’re delighted to announce that we have secured a number of tonnes of a new variety of organic wheat. The variety is Bamford, a winter wheat which has been bred, trialled, scaled up and recently made available for farmers to grow.
We are delighted with the results in terms of milling and baking properties. The grain is soft (protein ~9%), mills well and produces a lovely, silky, creamy white flour.
We have been enjoying baking with it and this weekend’s treat was scones!
Take a look at these delicious scones. Without wishing to get embroiled in cream or jam first.. the scones turned out beautifully (made with The Priors Stoneground Organic Plain Flour adding Baking Powder) – well risen, light texture, bags of flavour.
We use the same flour to produce our Stoneground Organic Self Raising Flour, so why not try it for cakes too?
I always hand bake my scones – rubbing the butter into the flour, in my experience this transforms the texture. Machine mixing toughens up the crumb structure and the scones don’t rise as well.
Enjoy – stoneground flours for your cakes and pastries. The flavour and texture is so rewarding!
