A georgous malted cheese sourdough.
240g Traditional organic white flour
7.5g Baking Powder
Pinch of English mustard
Pinch of salt
60g Mature Cheddar grated
45g Parmesan grated
2 eggs beaten
75 ml Buttermilk
Put on oven to 180°c
Sieve all the dry ingredients into a large bowl, add the butter and rub in until a crumble consistency
Mix in the cheeses
Add the eggs and buttermilk and bring together to a dough
Roll the dough out to 2cm thick, cut out the scones and brush with beaten egg
Place in oven for 10 - 12 minutes
Added by: Jane Murphy
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.