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These particular scones have been made to share to enhance that ‘together’ feeling that sharing great food should bring.
Using quinoa puffs and spelt flour makes them especially healthy and packed with fibre, and we like to crumble the cheese in rather than grate it, to make more of the cheese in the scone.
INGREDIENTS
250g Self raising flour*
120g Spelt flour
30g Puffed quinoa
1 rounded tsp baking powder
1 egg beaten
150 ml Whole dairy milk
150ml Water
150g Nettlebed Creamery Highmoor cheese
1 medium red onion and a dash of balsamic vinegar
Some cold pressed rapeseed oil to hand
*Lucy recommends Doves Farm fine stoneground
INSTRUCTIONS
Step 1
Set the oven temperature to 200 fan. Stir fry the finely sliced onion with a dash of the vinegar in some cold-pressed rapeseed oil.
Step 2
Whisk the egg, milk and water together and add to the dry ingredients (sieve the self raising flour and baking powder together); stir just enough to combine.
Step 3
Crumble the Nettlebed Creamery Highmoor cheese into the scone mixture together with the caramelised onions and season with salt and pepper– it will be a very damp mix! (Damp is good as it makes it easier for the dough to rise).
Step 4
Empty the dough mix out onto a pizza stone (it works well to use some polenta or semolina on the stone to stop the scone round sticking) Pat it into a 1 1/2 inch round and score into 6 or 8 pieces. Brush with some rapeseed oil and you can also sprinkle some poppy seeds on the top!
Step 5
Bake for 15-20 mins at 200 (fan) until golden brown on the top with tantalising melted cheese! Leave on the stone and share together while warm with a little salad.
About our Contributor
Dr Lucy Williamson DVM BVM&S MSc
Vet to award-winning Nutritionist, reconnecting our health, climate-friendly farming and food.
Lucy is running a fabulous evidence-based course The Gut Health course.
Find out more here.