A recipe from ” The Modern Cooks Year ” by Anna Jones. You could replace the swede with parsnip, celeriac or swede potato if you like.
Ingredients
- 450 g plain spelt flour plus a little extra to dust
- 6 tsp baking powder
- 1 tsp salt
- 100 g cold unsalted butter
- 100 g cheddar
- 200 g swede peeled and grated
- 25 g wild garlic leaves or chives, finely chopped
- 1 heaped tbsp wholegrain mustard
- 120 ml cold milk
- 120 ml cold water
- 1 egg beaten with a splash of milk
Servings:
Instructions
- Preheat the oven to 220C fan/gas mark 9.
- Put the flour, baking powder and salt into a large mixing bowl and whisk together until smooth and well combined.Grate in the butter, then rub it in with your fingertips until the mixture looks like fine breadcrumbs.
- Finely grate in all but 25g of the cheese, then add the swede, wild garlic or chives and the mustard and stir to combine. Mix in the milk and water until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary, as this will make your scones tough.
- Tip the dough out on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a fluted cutter (I use a 6cm one for 16 scones), reshaping as necessary while handling the dough as little as possible.
- Carefully place the rounds on a lined baking tray and brush the tops with the egg and milk mixture. Grate the remaining cheese over the top and bake for about 12 minutes, until golden. Allow to cool slightly on a cooling rack before splitting open.
Share this Recipe
Powered byWP Ultimate Recipe