This is a recipe from Abi, aged 12. She adapted the traditional scone recipe by using wholemeal flour, buttermilk and a lovely strong cheddar cheese. These savoury scones taste amazing when still warm from the oven.
-
200
g
wholewheat self-raising flour, preferably organic
-
50
g
butter, hard and cold
-
1
tsp
baking powder
-
100
g
strong cheddar cheese, grated - there's a great choice at Priory Farm Shop near Redhill
-
A
few
chives, snipped into small pieces using scissors
-
150
ml
buttermilk
-
Pinch
of
salt
- Pre-heat oven to gas 7 or electric 210 (fan 200).
- Sift flour and baking power into mixing bowl and add a pinch of salt.
- Cut butter into small pieces and add to the bowl.
- Rub butter into the flour with your fingertips until the mixture looks like fine, dry breadcrumbs
- Add the milk a little at a time, and mix with a table knife until a non-sticky dough is formed. The dough should stick to itself but not to your or the bowl! If it is too dry, add a drop more milk.
- Add the chives and the cheese, reserving a little cheese to sprinkle over the top.
- Knead the dough lightly on a floured surface. When smooth, roll out to a 3cm thickness.
- Use a cutter to cut out the scones and sprinkle with reserved cheese. Place on a greased baking tray and brush with a little milk. Put in the oven.
- Bake for 10 - 15 minutes until risen, golden brown, firm and dry to the touch.
- Remove from the oven and place on a wire rack to cool.
