T80 Smoked Cheddar and fennel seed scones, 

with our Organic Resilience Blend Flour 

Our organic T80 Resilience Blend flour or Chaos wheat is a light brown “all-purpose” flour with fine bran particles, milled from a blend of UK grown organic heritage wheats – a mix of different species and varieties (“maslins”). This flour creates a soft scone, and we love the smoked cheddar with the subtlety of the bran.

If you like a stronger flavour from the spices you can double the crushed black pepper and the piment d’espelette.

These are great served warm with butter, cheese and fresh herbs.

Makes 10 - 14 medium scones (depending on how big you make them)

INGREDIENTS

• 340g T80 Resilience Blend Flour (or plain flour)
• 130g unsalted butter, cut into 1cm cubes
• ¼ tsp sea salt flakes
• ¼ tsp piment d’espelette
• 80g finely grated smoked cheddar
• 2 large tsp fennel seeds
• 1 tsp freshly crushed black pepper
• 2 tsp baking powder
• 2 medium eggs, beaten
• 85ml milk (plus extra to glaze)

METHOD

Preheat your oven to 220°C. Line a baking tray with baking parchment (you may need to use two).

Weigh your flour into a large mixing bowl. Add the butter and gently rub it into the flour using your fingertips until you have a breadcrumb-like consistency.

Add the salt, piment d’espelette, cheddar, 1 tsp of the fennel seeds, the black pepper and baking powder and stir to combine evenly. Slowly add the egg and milk to the mixture. Use your fingers to achieve a dough that is slightly on the wet side, but not sticky,

Lightly flour your work surface and roll the dough out until it is about 3cm thick. You can either use your hands for this, or a rolling pin. Use your pastry cutter to cut out your scones and place them on a baking tray. You can re-form the scraps and roll them out again until you have used as much of the dough as possible.

Brush the tops with a little milk using a pastry brush, and sprinkle the remaining fennel seeds on top. Bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool.