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Spelt and Quinoa warm cheesy Highmoor scones
- Dr Lucy Williamson DVM BVM&S MSc
- Apr 26, 2023
- 2 min read
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.
I enjoyed how this recipe focuses not only on healthy ingredients but also on the simple pleasure of sharing warm food with others. I have noticed that preparing food for a group often makes me think more about how carefully ingredients need to be handled before they reach the kitchen, and I once explored a refrigerated truck delivery service while learning about food transport. It made me appreciate the work behind keeping food fresh and safe. This recipe is a nice reminder that good food brings many steps together.
These warm cheesy Highmoor scones sound like a fantastic way to bring people together over good food. The idea of using puffed quinoa for added fiber is brilliant, and crumbling the cheese instead of grating it seems like a perfect way to enhance the flavor. It’s great to see recipes that focus on health without compromising on taste. I often look for unique recipes to share with friends during gatherings, and this one fits perfectly into my plans. Plus, I can see how sharing these scones could spark some fun conversations about cooking and nutrition, similar to what I explore on my site Tomodachi Life.
The warm spelt and quinoa scones in the post sound really comforting, especially with melted cheese and caramelised onions bringing everything together. I remember in a school nutrition topic, I was struggling with a writing task and even hire academic writer uk while looking for guidance on structuring my ideas, which helped me understand the format better. Recipes like this remind me how simple ingredients can turn into something shared and meaningful.
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These scones look absolutely wonderful! I can just imagine how cozy my kitchen will feel while they're baking. On chilly mornings, having a warm, hearty bake like this is my favorite way to relax and start the day slowly. I’ve found that using quality ingredients, like the ancient grains you mention, makes such a difference in how I feel afterward. For other wholesome snacks, I often turn to things from Paleovalley https://paleovalley.pissedconsumer.com/customer-service.html to keep that good, nourished feeling going all day long. Thanks for sharing such a lovely recipe.