These seed scones combine Bilbo Baggins’ beloved seed cakes and traditional buttered scones into a delightful teatime treat – to be enjoyed from the comfort of a hobbit hole!
An Unexpected Feast
Bilbo Baggins’ world is turned upside down one ordinary morning when he is visited after breakfast by the wandering wizard Gandalf. Despite having fond childhood memories of the wizard, Bilbo is uncomfortable during the meeting, particularly at the suggestion of an adventure. A hasty invitation to tea, meant to send Gandalf on his way, has the unexpected consequence of sending Bilbo on the first of many life changing adventures.
The following day Gandalf keeps his appointment and brings with him a company of 13 dwarves. As the dwarves descend upon Bag End, one by one, they begin to call out their food orders. From drinks to savouries to sweets, Gandalf, Thorin, and company prove to have voracious and hearty appetites. Luckily for the dwarves, Bilbo’s pantry is well-stocked and their unexpected feast turns out to be quite the lavish and indulgent feast!
Seed cake and buttered scones
As the dwarves descend upon Bag End, Bilbo is beside himself with worry that the two beautiful seed cakes he baked will be finished by the guests before he can have a taste. Unfortunately for Bilbo, his concerns were warranted and the seed cakes are quickly eaten. With the seed cakes gone, the dwarves move on to a plate of buttered scones.
These seed scones are a blend of those two teatime treats. The flavour of seed cake is captured in these buttery scones with the addition of caraway seeds. Top the seed scones with Devonshire cream and a spoonful of Raspberry Lavender Jelly for a teatime treat that Bilbo would have certainly enjoyed!
A Big Jug of coffee Had Just been set in the Hearth. the seed-cakes were gone. And the Dwarves were starting on a round of buttered scones, when there came a loud knock.
-The Hobbit by JRR Tolkien (Chapter 1: An Unexpected Party)
For a more traditional take, our recipe for Bilbo’s seed cake can be found in our Feasts of Middle Earth ebook.
Ingredients
Caraway seeds: Seed cake, or scones in this case, get their traditional flavour from caraway seeds. A member of the carrot family, caraway seeds have a slight anise flavour. You could omit them if you prefer a plain scone.
Flour: I use all-purpose flour in this recipe.
Buttermilk: If you don’t have buttermilk, you can make a substitute using milk and an acid. To make a substitute for buttermilk, add 1 tsp of lemon juice or white vinegar to an equal amount of milk. Let sit for 5 minute and then proceed with the recipe.
Raspberry Lavender Jelly: I like to top these scones with Devonshire cream and jam or jelly. The raspberry lavender jelly from our recipe series, A Hobbit’s Pantry, is the perfect jelly to serve with these scones. The floral flavour of lavender pairs well with the aromatic caraway seeds.
How to Make Seed Scones
Mix the dough
Preheat the oven to 425°F. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Stir the dry ingredients together. Cut the butter into small cubes and add to the mixing bowl. Cut the butter into the dry ingredients until it resembles small pea-sized pieces. Add the caraway seeds and mix into the dry ingredients. Whisk together the egg and buttermilk and then stir into the dry ingredients until it forms a dough.
Shape the scones
Turn the dough out onto the counter. Dust with flour and lightly knead until the dough comes together. Pat into a smooth ball. Roll out into 1-inch thickness. Cut out scones using a 3-inch cutter. Transfer the scones to a parchment-lined baking sheet. Gather up the scraps to cut out more scones until all the dough is used.
Bake the scones
Brush the tops of the scones with a little buttermilk. Bake for 14 to 17 minutes until golden brown. Slide the parchment from the baking sheet onto a cooling rack or counter. Let the scones cool. Serve with Devonshire cream, jam or jelly (we used our raspberry lavender jelly recipe), and a pot of tea!
