Persimmon & Ginger Sourdough Scones – Goes well with coffee 2nd Edition

  I am no expert on the history of coffee or coffee culture, so I am not sure who first had the idea to add ground spices to coffee but as ideas go, it was a pretty good one. Today, we have Turkish coffee which, although primarily referring to a specific brewing method (the process by which very finely ground coffee, typically made from Arabica beans, is brewed in a special small pot called Cezve or Ibrik), also refers to coffee often flavoured with cardamom. Then there is Arabic coffee, which is often spiced (often rather heavily) with cardamom, cloves and sometimes even saffron or cinnamon. Both are strong drinks, typically served in small glasses or small cups, that are typically consumed laced with industrial amounts of sugar. Despite these long-standing traditions for preparing coffee flavoured with fragrant spices, there are plenty of people who insist that good coffee is best enjoyed as is, and should not even be adulterated with the addition

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Einkorn, Goat Yoghurt and Date Scones

I have been in Brussels just over a week now and, unsurprisingly, Brussels does not quite feel like home yet.  But I am sure things will feel different once my boxes from Rome have arrived (which should happen some time next week), my cookbooks are crammed into my bookshelf and I actually have a sofa to sit on. Until then, I will bake scones. Scones are easy and if there is anything that can make you feel at home then it is eating a freshly baked scone slathered in butter and jam (even if you are eating your scone standing in your kitchen as your flat does not yet have any chairs or a sofa). The first thing I had planned on baking in my new kitchen wasn’t these scones or anything sweet at all. Instead, I wanted to bake bread, a variation of the kamut and polenta bread I posted a while ago.  But when I wanted to weigh

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