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
25g Mature Cheddar, grated (plus a little extra for topping)
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 🙂
As well as being a cookbook fanatic, I have a fetish for flours. Find me a new variety and I’ll have a bag in my basket before you can say ‘Paul Hollywood’! I love finding recipes that contain lesser used flours like spelt, buckwheat and Khorasan. Even the thought of a new rye recipe gets my creative juices flowing better than your average strong white ever could.
This loaf evolved from a pure spelt loaf, made with only wholegrain spelt flour into this recipe, which contains strong white flour (and if you like, wholemeal too) as well as wholegrain spelt. Using spelt flour alone produces a loaf which has an interesting flavour and texture – lighter in colour and crumb than a wholemeal loaf, with a greater depth of flavour than a plain white one. All things considered, it was its distinct flavour that caused me to want to use a mix of flours for this loaf. Pure spelt bread is lovely eaten with a meal, to mop up delicious casserole juices or such like; but for me, its characteristic flavour needs dumbing down for use as toast or sandwich bread – which my ‘daily loaf’ frequently is!
This is not to say that this loaf isn’t deliciously flavoursome. It just has a more neutral (for want of a better word!) taste, which provides a delicious base for other ingredients.
Note: You needn’t add the Greek honey if you’re a purist and prefer to stick to the core ingredients. However, I think it adds something special to this everyday loaf and complements the nutty notes in this loaf.
205g Wholegrain Spelt Flour
300g Strong White Bread Flour (for a wholegrain loaf, reduce the quantity of white flour to 200g and add 100g of Strong Wholemeal Flour)
1 tsp Salt (I add a generous teaspoon)
1 tsp Fast Action Dried Yeast
1 tbsp Greek Honey
1 tbsp Olive Oil
400 ml warm water
To make the bread
Mix the flours together in a large bowl, I do this roughly and by hand.
Add the salt to one side of the bowl and the yeast to the other. Then drizzle over the honey.
Pour over the warm water (the temperature of which needn’t be measured, it should feel slightly warm to the touch) and begin to mix using one hand.
Add the olive oil and continue to bring the mixture together until you have a ‘shaggy’ (to quote HFW – but this is the most useful, if not very technical, term I have come across to describe the dough at this stage!) dough.
Tip the dough out onto a lightly oiled surface (you can use flour, but be careful not to add much more at this stage as your bread could become dense and mealy).
Knead for 10-20 minutes (I always knead by hand, but feel free to use a mixer if you have one) until the dough is elastic and appears to have a sheen to it. If your dough feels wet and sticky, you could add a touch more flour, but try to knead through this stage as a wetter dough produces a more open crumb with a lighter texture.
Leave to rise in a lightly oiled bowl until roughly doubled in size (approx 1hr). I place the bowl in a large plastic bag, inflate it slightly and then use an Ikea plastic clip to seal it, stopping any draft from halting the proving process.
Since I use this loaf daily, mainly for sandwiches and toast, I like to bake it in a 2lb tin, but you go ahead and get creative with your shaping if the feeling takes you! (See future post on shaping bread). I lightly oil the tin and my bread hasn’t gotten stuck yet!
To shape, tip the risen dough out onto a lightly floured surface. Press all over with the palms of your hands to knock out any air bubbles. Shape into a rough rectangle. With one of the long edges closest to you, fold in at either side so that the left and right-hand edges overlap slightly. Now flatten slightly so it matches the length of your tin.
Taking the long edge closest to you, roll up like a Swiss roll so you have one long seam along the dough.
With the seam facing downwards, place the dough into the tin. (This method is very similar to Paul Hollywood’s in ‘How to Bake’, which also has great pictures that may help if you’ve had problems shaping in the past.)
Place the tin in a large plastic bag and leave to prove for 1/2 an hour to an hour or until doubled in size.
Meanwhile, preheat the oven to 220 degrees Celsius. Place a baking tray in the bottom of the oven.
When your dough has doubled in size, place a kettle on to boil and pour the boiling water into the baking tray – this will create a steamy atmosphere, which will produce a loaf with a thin but crunchy crust with a nice shine to it.
Dust your loaf with flour and make several diagonal slashes across the top (I use a sharp serrated bread knife to do this).
Place your tin in the middle of the oven to bake for 30-35 minutes. To check if your loaf is baked, turn out of the tin and tap – if you hear a hollow sound your loaf is ready, if you hear a dull thud it needs longer in the oven!
I really hope you enjoy this loaf as much as my family and I do! I would love to see pictures of your loaves and, of course, hear how you got on using this recipe!
Happy baking, but more importantly – happy eating! 🙂