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rack.
    MAKES 12 MUFFINS

Yoghurt Scones
    SPELT FLOUR, GREEK-STYLE YOGHURT
There are two techniques I use to make these scones great: preheating the baking tray and stacking and pressing out the dough a few times to create feathery layers. I don’t call for two types of flours to be difficult; you can use all spelt or all wholemeal flour, but you’ll end up with much denser, wheatier scones. If you go that route, you’ll want to add a bit more yoghurt as well. I call for Greek-style yoghurt here, but you can use regular plain yoghurt if that’s what you keep on hand. And when I have a surplus of crème fraîche to use up, I’ll substitute that. It makes the most light, flaky, decadent scones you can imagine.
    140 g spelt flour or wholemeal flour
    155 g unbleached plain flour, plus more if needed
    1 ½ teaspoons fine sea salt
    1 tablespoon baking powder
    115 g unsalted butter, chilled and cut into tiny cubes
    310 g Greek-style yoghurt
    Preheat the oven to 230°C (Gas Mark 8) with a rack in the middle of the oven. Place an ungreased baking tray in the oven to preheat as well.
    Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles on a sandy beach. Add the yoghurt and pulse a few times, or until the yoghurt is just incorporated. Avoid overmixing; it’s fine if there are a few dry patches. Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into a 2.5 cm-thick square. Cut in half and stack one on the other. Repeat two more times—flattening and stacking, then cutting. Add more plain flour to prevent sticking when needed. Press or roll out the dough into a 2 cm-thick rectangle, but no thicker; if the dough is too tall, the scones will tilt and tip over while baking. Cut the dough into 12 even-sized scones.
    Transfer the scones to the preheated baking tray leaving 1.5 cm between each scone. Bake for 15–18 minutes, until the bases are deeply golden and the scones are cooked through. I like to eat them hot, split through the middle, with a touch of butter on each half.
    MAKES 12 SCONES

Baked Porridge
    OATS, BLUEBERRIES, WALNUTS
I’ve enjoyed oats a thousand different ways in my life, and this is my favourite. A layer of fruit lines the base of a well-buttered baking dish. The fruit is then topped with a blend of rolled oats, nuts, and spices. A wet mixture of milk, egg, melted butter, and vanilla is drizzled over the dry ingredients before being baking to a golden-topped, fruit-scented finish. Be sure to use rolled oats and not instant oats.
    200 g rolled oats
    60 g walnut pieces, toasted (see Wholegrain Breadcrumbs ) and chopped
    60 g natural (unrefined) cane sugar or maple syrup, plus more for serving
    1 teaspoon baking powder
    1 ½ teaspoons ground cinnamon
    Scant ½ teaspoon fine sea salt
    475 ml milk
    1 large egg
    60 g unsalted butter, melted and cooled slightly
    2 teaspoons natural vanilla extract
    2 ripe bananas, cut into 1 cm pieces
    185 g blueberries, or mixed berries
    Preheat the oven to 190°C (Gas Mark 5) with a rack in the top third of the oven. Generously butter the inside of a 20 cm-square baking dish.
    In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
    In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
    Arrange the bananas in a single layer in the base of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the bench to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
    Bake for 35–45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to