Baking is at the heart of Le Pain Quotidien, the global restaurant-boulangerie which is renowned for its freshly baked bread made using the finest organic and local ingredients. Chef and founder Alain Coumont has shared this signature spelt and quinoa scones recipe so that you can enjoy a healthy slice of Le Pain Quotidien at home.

Serves 4

Ingredients:

– 62g spelt flour
– 148g plain flour
– 24g quinoa
– 40g currants
– 32g sliced almonds
– 10g baking powder
– 2g salt
– 25g sugar
– 82g unsalted butter
– 20g whole egg
– 100ml full fat milk

Method:

1. Preheat the oven to 180°C.
2. In a bowl combine the spelt and plain flour, quinoa, baking powder, salt and sugar.
3. Cut butter into cubes. Add to dry mixture and mix until it resembles coarse crumbs.
4. Add currants and almonds. Mix just to incorporate.
5. Combine eggs and milk.
6. Add to mixture and mix just to combine. Do not over mix.
7. Divide the dough into four portions.
8. Roll out the dough.
9. Put the dough on an oven tray lined with baking paper.
10. Glaze with egg wash.
11. Bake for 20 minutes at 180°C.

The first Irish Le Pain Quotidien serves simple, wholesome and sustainable food for breakfast, lunch and dinner. The menu includes organic hot dishes, soups, salads, signature tartines, homemade pastries and artisan baked bread. It also serves many vegan and vegetarian options.

The restaurant is built on the belief of its founder, Alain Coumont, that community is what nurtures, inspires and feeds the soul. LPQ’s first communal table on Rue Dansaert in Brussels was built from wood salvaged from the floors of retired Belgian trains. Those simple planks became a tradition. Today, this same rough, reclaimed wood continues to bring a rustic comfort to all LPQ restaurants, and the communal tables have become a centrepiece, where friends reconnect and new friendships are forged over the shared appreciation of delicious food and good company.

For more information on Le Pain Quotidien Ireland click here.