These Spelt Cheese Scones are light and fluffy with a robust cheese flavour. English mustard powder and paprika give additional complexity to the mix.
Course: Baking, Savoury
Cuisine: British, snack, Worldwide
Keyword: cheese scone, spelt flour
Servings: 8-9 scones
Author: Jane Saunders
For the Spelt Cheese Scones:
225g/ 1½ cups Spelt flour (white)
¾tspEnglish mustard powder
2tsp (rounded)Baking powder
40g/ 3 tbsp Unsalted butter - room temperature
100g/ 1 cup Mature Cheddar cheese(sharp cheese) - grated
50g/ ½ cup Gruyere cheese - grated
1Large egg(see notes) beaten with enough full fat milk to make up to 175ml liquid volume
Extra egg to wash the scone tops
Extra cheddar to sprinkle on top
For the Herb Butter:
100g/ ½ cup Butter - very soft
10g/ ½ cup Fresh herbs(e.g. tarragon, chives, thyme)
To make the herb butter: put the softened butter into a bowl and gently squash it with the back of a wooden spoon. Chop the herbs, add to the bowl and mix well, then shape into a log. Wrap in clingfilm and store in the fridge until required.
Pre-heat the oven to 180°C/ 350°F/ GM 4. Weigh out the dry ingredients (flour, salt, mustard, paprika & baking powder) and mix together in a medium sized bowl
Cube the butter and add to the bowl. Gently rub in the butter until no large lumps are left then add the cheese and stir through
Make a well in the centre of the flour mix. Pour in the egg and milk and, using a knife, gentle stir the ingredients together. Once they are well combined, remove from the bowl onto a lightly floured surface and roll out to around 2 cm thick
Using a 6cm, straight edged cutter, press out the scones. You can gather up the scraps after cutting and gently press them back together in order to cut out additional scones (8 or 9 in total). Please, do not squish the dough too much though, or re-roll it - scone mixture is sensitive stuff and over-handling will result in tough, heavy scones
Place on a non-stick baking tray, brush with the extra beaten egg and top with a small amount of grated cheese. Bake for approximately 12 minutes. The scones should double in height and be nicely golden when they are baked.
Let cool on a baking tray before serving with the herb butter. Best eaten within 24 hours
1. These scones are best enjoyed within 24 hours of baking. However, you can freeze them and defrost at room temperature as and when required. 2. A large egg weighs approx 58g out of the shell in the UK. This may differ in other countries.