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:
- 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:
- Preheat the oven to 200 degrees Celsius. Line a baking sheet with greaseproof paper.
- Weigh out the flours into a large bowl. Add the salt, baking powder and bicarbonate and mix thoroughly using a whisk or fork.
- 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.
- 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.
- 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.
- Tip the dough onto a lightly floured surface and knead very briefly to produce a cohesive ball of dough.
- Roll out using a floured rolling pin, until roughly 3cm thick.
- Cut rounds using a corrugated cutter and arrange on the prepared baking sheet.
- 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.
- 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 🙂