500 g Shipton Mill plain white spelt flour
11/2 tbsp baking powder
1/2 tsp bicarbonate of soda
1/4-1/2 tsp salt
1/4 tsp ground black pepper
115 g salted butter
125 g grated mature Cheddar cheese, plus extra for topping
1 tbsp chopped parsley
1 medium egg, beaten
225 ml buttermilk or soured milk
beaten egg to glaze
1. Preheat the oven to 220°C, Gas 7. Sift the flour, baking powder, bicarb, salt and pepper into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the cheese and parsley.
2. Add the egg and buttermilk to the dry ingredients, stirring with a palette knife to make a soft dough.
3. Turn out onto a lightly floured surface and roll out to about 2 cm thickness. Cut out 12 scones using a 6cm round cutter, rerolling trimmings if necessary. Arrange on a lightly greased baking sheet. Brush the tops lightly with egg and sprinkle with a little grated cheese.
4. Bake the scones for about 12 minutes, or until well-risen and golden brown. Lift onto a wire rack to cool.