18 Aug Spelt Cheese Scones
During the summer, in fact any time of year, there is nothing better than afternoon tea with scones, jam and clotted cream. But, sometimes there is the urge for something savoury, like warm cheese scones. I always find that Mr Toad is the one with the sweet tooth in our relationship and I love the savoury goodies, give me a bag of crisps and pot of hummus any day over a bag of sweets. These cheese scones are a fantastic alternative, perfect with a slab of butter and maybe even Marmite if you are a fan.
I found a fantastic recipe online thanks to Mr Google for Cheese Scones. They are rich, fluffy and delicious with a wonderful texture and easy to make!
The first batch came out a bit flat as I didn’t use enough baking powder. The second time round they were perfect. I even used them as a thank you gift for my neighbour, who helped put Toad Lodge back to rights after the builders had been in and attacked our living room.
The key to a good scone is to make sure you can get the height, so you have two decent halves to munch through, but also a nice golden colour cooked right through – nothing worse than a raw middle.
With husband, neighbour and mother in law approval I decided this would be my first recipe on here!
225g Toad’s Mill Light White spelt flour
Pinch of salt
3tsp baking powder
Shake of cayenne pepper
55g English butter
100g English cheddar cheese
Makes enough for 6 or 7 nicely risen cheese scones.
- Preheat the oven to 200oC (slightly lower for a fan oven) place the baking tray in the oven to warm up.
- Sift the dry ingredients, spelt flour, salt, cayenne pepper and baking powder, together into a large bowl.
- Chop up the butter into cubes and combine with the flour mixture with your fingers to produce fine bread crumbs.
- Add in the cheese and mix thoroughly.
- Make a well in the centre of the mixture and add in some of the milk, you want a firm but soft dough, so carefully add the milk until it is just right.
- Sprinkle flour on the work surface and roll out the dough so it is 2cm thick, cut out the scones with a medium cutter and place on the warm baking tray.
- Glaze the top of the scones with a pastry brush dipped in milk and then sprinkle a little cheese on top
- Into the oven they go to bake for 10-15 minutes.
- Best eaten warm with butter!
I hope they are as successful for you as they have been for me, happy baking!
Mrs Toad xx