Spelt and Mature Cheddar Cheese Scones

scones

This morning I was craving a good, hearty, savoury breakfast. I had just settled my little man for his morning nap and wanted something quick and easy to fill the gaping hole in my stomach! Images of toasted English muffins, topped with poached eggs and lashings of Hollandaise flickered in and out of my mind; but baking muffins was out of the question due to time constraints and the next best thing seemed to be savoury scones! Scones are super quick and easy to make. They involve no rising or chilling time and so the dough can simply be mixed, rolled, cut and baked. I love baking with spelt flour (see my ‘Daily Spelt Loaf’), on account of its nutty flavour; plus, I wanted to add a touch of healthy wholegrain – these were for breakfast after all! I searched for a recipe online and went with the first one that cropped up. However, I changed this considerably as I didn’t have self-raising flour, which the recipe called for, and it didn’t include spelt flour either (Click here for the original BBC Food recipe).

As I eagerly measured, rubbed and rolled I was, in a hungry stupor, running through endless serving suggestions. As you can see from the picture above, I went with some crispy back bacon (and a squidge of ketchup!); but I also considered a slice of cheese with a dollop of spicy mango chutney and a handful of salad leaves (rocket would rock!); or a slice of salty salami and some of those yummy cocktail gherkins. Let me know what you go with!

So here’s my recipe:

Ingredients:

  • 190g Plain Flour
  • 35g Wholegrain Spelt Flour
  • Pinch of Salt
  • 2 tsp Baking Powder
  • 2 tsp Bicarbonate of Soda
  • 55g Butter
  • 25g Mature Cheddar, grated (plus a little extra for topping)
  • 150ml Milk
  • 1 Egg, beaten (for glazing)

To make the Scones:

  1. Preheat the oven to 200 degrees Celsius. Line a baking sheet with greaseproof paper.
  2. Weigh out the flours into a large bowl. Add the salt, baking powder and bicarbonate and mix thoroughly using a whisk or fork.
  3. Add the butter to the flour in small cubes. Using your fingertips, lightly rub the butter into the flour with a lifting and rubbing motion to help aerate the mixture. It should have the appearance of fine breadcrumbs once fully combined.
  4. Add the grated cheddar and mix through with a fork. You may need to break up any large clumps of grated strands so they are evenly incorporated.
  5. Add the milk and stir with a metal spoon, bringing the ingredients together into a soft dough. You may need to add an extra 10g or so of flour at this point if the dough is too sticky to work with.
  6. Tip the dough onto a lightly floured surface and knead very briefly to produce a cohesive ball of dough.
  7. Roll out using a floured rolling pin, until roughly 3cm thick.
  8. Cut rounds using a corrugated cutter and arrange on the prepared baking sheet.
  9. Brush the tops of the scones with beaten egg (not the sides as this could inhibit their rising), and grate a little cheese over the top of each scone.
  10. Bake for 12-15 minutes. You could turn once after the first 10 minutes to ensure your scones brown evenly.

I hope you enjoy baking and eating these as much as I did – they’re SO easy and quick! The result is a light, almost fluffy scone with a great savoury taste – great for lunch boxes and snacks too. I reckon my little man will be pleased to wake up to one of these 🙂

 

The Best Baton: A Guide to Shaping.

I have promised a post on shaping bread, so here’s the first of a large batch! I am baking bread for our work summer picnic next week and thought it prudent to do a test run to avoid disaster and the shame of turning up empty handed! I will post the recipe shortly, although you could look it up for yourselves (it’s another from the Nordic Bakery Cookbook, Miisa Mink), Rye Baguettes. Interestingly, and rather delightfully I thought, they have raisins in them and Miisa tantalisingly suggests they would be good with a slice of Brie, yes please!

As a result of my tiny penchant for baking books, I have trialled many a manual on how to shape bread and this method comes from Dan Lepard’s, ‘The Handmade Loaf’. I have chosen this particular technique because it is easy and, thus far, foolproof! So here are my own step by step pictures and guide for how to shape a brilliant baton:

Best Baton: Steps 1-4Best Baton: Steps 5-8a) (prior to the steps shown) Once your dough has doubled in size for the first time, firmly press it down (or knock back) with your fists. Turn out onto a lightly floured surface. Divide into the number of pieces required by your recipe. Shape each piece into a smooth ball (not pictured) and place seam side down on a floured surface. Cover with a tea towel and leave for 10 minutes. Dan advises that this will produce a smooth ball which will give you a more even oval for shaping in the next step.

  1. Having left your ball/s of dough for 10 minutes, take one and flatten into an oval.
  2. Imagining your oval has four corners, take two adjacent corners and fold them towards the centre (see picture above)
  3. This will create an almost pointed outcrop in the dough. Take this projection and fold it into the centre. Don’t be afraid to press down quite firmly so that the dough bonds together.
  4. Repeat steps 2 and 3 with the opposite edge of your oval. You will be left with a sort of canoe shape.
  5. Fold one of the long edges over onto the opposite edge and press down firmly to create a seam. Your dough will now resemble a sausage!
  6. Roll gently using both hands to elongate the shape slightly – I press down slightly harder with my outside two fingers on each hand to create the tapered ends. Remember that these batons will now be given a second rise, so don’t be shy when you are creating their pointed ends, as these will fatten up as they prove.
  7. Place on a lined and/or floured baking sheet and bake for the time specified in your recipe.

…and there you have it! A step by step guide to creating a beauteous baton! Let me know how it goes 🙂

Trade shopping for food swapping!

Whilst pawing a well-known UK foodie mag recently I happened upon an article about a ‘food exchange’ network. This is where people get in touch with each other for the purpose of swapping their homemade goodies. Jam, chutney, sourdough, sausages and artisan cheese were all mooted as potential candidates for a swap and I can think of many more besides. I have been pondering this idea ever since!

For me, this wonderful notion harks back to the days when the farmer’s wife would take a box of eggs to the baker, who in exchange would give her her daily loaf. Then onto the butcher with another dozen in exchange for a hunk of beef or lamb, and so on. Despite the attention grabbing banner of this post, I’m not suggesting that us home bakers give up work to don an apron full-time and get to work on producing enough bread, buns or cakes to trade in for all our nutritional needs; but certainly we could make a larger batch once in a while, some of which we could swap for some other homemade foodie delight. What a treat!

There’s nothing I love more than sharing my home-bakes with others; and although I often toy with the idea of opening my own cafe, full to the brim with freshly baked fare, food swapping seems a much less risky way of sharing and showing off my baking talents, whilst being just as satisfying. The bonus is that you go away with the fruits of someone else’s labour in exchange for your own hard work. What could be better?