Cheese Spelt Scones

Cheese Spelt Scones
I love savoury cheese scones, and after I had a lot of spelt flour leftover from another recipe, I decided to make these. The key with scone dough is not to overwork it. You don’t want them to be too tough, so once it comes together, stop mixing and once you’ve rolled it out, even if you’re combining scraps, don’t re-roll. You want it to be handled as little as possible, to keep the scones soft.
Icon_cookingtime_grey Created with Sketch. 22 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 8
Cheese Spelt Scones

Ingredients

225g spelt flour (white)

¼ tsp salt

¾ tsp English mustard powder

¼ tsp mild paprika

2tsp (rounded) baking powder

40g unsalted butter - room temperature, cubed

100g Cheddar cheese (sharp cheese) - grated, plus a little extra for the top

50g Emmental cheese - grated

1 large egg, beaten with enough full fat milk to make up 175ml liquid

How to make

  1. Preheat your oven to 180°C (160°C fan assisted) and line a couple of baking trays with grease proof paper.

  2. Combine the dry ingredients (flour, seasoning, spices and baking powder) in a large bowl.

  3. Add the butter and, using your hands, rub it through until there are no large lumps remaining and it resembles course sand.

  4. Mix the cheese through.

  5. Make a well in the centre of the cheese & flour mix and pour in the egg & milk mixture. Use a knife to gently stir this together. You don't want to over handle it.

  6. Once it's combined, turn it out onto a lightly floured surface and roll out to about 2cm thick.

  7. Using a 5-6cm circular cutter, cut out into as many scones as possible. This'll be around 8 or 9. You can push the scraps together to form more, but don't re-roll as you want to handle as little as possible.

  8. Place on the baking tray, brush with egg and sprinkle cheese on top.

  9. Bake in the centre of the pre-heated oven for about 12 minutes, until the top has gone golden and they've doubled in height.

  10. Allow to cool on the baking tray for about 10 minutes before transferring to a wire rack. They are better fresh, and eaten within 24 hours.

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