Moist and very flavoursome - these scones are the perfect accompaniment to soup, stews and casseroles. Keep well in an airtight container
450g Shipton Mill White Spelt Organic Flour
6 tsp baking powder
good pinch of salt
1 tsp mustard powder
2 onions, finely chopped
150g mature Cheddar cheese, grated
300ml fresh milk
beaten egg or milk to glaze
Preheat oven to 220°C (fan oven 200°C).
Sift the flour, baking powder, salt and mustard powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the onion and cheese, then mix in enough milk to make a soft dough.
Roll out on a lightly floured surface to about 1cm thick.
Cut out 16 rounds using a 6cm cutter, re-rolling as necessary.
Place on greased baking trays and brush with a little egg or milk.
Bake for 12-15 minutes or until well risen and golden.
Cool on a wire rack.
Freezer Tip: For a delicious cobbler topping for casseroles, remove the scones from the oven when they are two-thirds cooked, cool and freeze. Arrange the frozen scones on the casserole and cookfor 15-20 minutes.
Added by: Alex Ross
Looking for a unique gift for the baker in your life this Christmas? Well we might just have the answer, one of our beautiful Christmas Hampers.
Choose from The Baker’s Starter Kit, designed for the passionate home baker, some of the essentials to get you up and running to produce mouth-watering goodies. Or The Shipton Mill Special, a limited edition hamper including Uncle Tom’s cold-pressed olive oil, our Shipton Mill apron, a hand carved British bread board and more.