Cheesy spelt and mustard scones
There's nothing quite like a pile of warm scones straight from the oven. This savoury scone recipe by Liberty Mendez is beautifully simple, combining nutty Doves Farm organic spelt flours with punchy mustard and mature cheddar. These are so moreish you'll be sure to keep coming back to this recipe!
Ingredients
Metric
Imperial
- 200g of Doves Farm Organic White Spelt Flour
- 200g of Doves Farm Organic Wholemeal Spelt Flour
- 1 1/2 tbsp of mustard powder
- 4 tsp Doves Farm Baking Powder
- 1 tbsp of caster sugar
- 25g of chives, finely chopped
- 1 pinch of salt
- 100g of salted butter, cubed and cold, plus extra for serving
- 150g of mature cheddar, half coarsely grated and half crumbled into small 1 cm chunks, plus extra finely grated for the top
- 180ml of whole milk
- 1 egg, beaten
Method
Heat the oven to 220°C (200°C fan) and line a flat baking tray with baking paper
Whisk together the white and wholemeal spelt flour, mustard powder, baking powder, sugar, chives and a big pinch of salt in a large mixing bowl until combined
- 200g of Doves Farm Organic White Spelt Flour
- 200g of Doves Farm Organic Wholemeal Spelt Flour
- 1 1/2 tbsp of mustard powder
- 4 tsp Doves Farm Baking Powder
- 1 tbsp of caster sugar
- 25g of chives, finely chopped
- 1 pinch of salt
Add in the butter and rub into the flour between your fingertips until you have a breadcrumb-like/sandy consistency. Stir through the cheddar
- 100g of salted butter, cubed and cold, plus extra for serving
- 150g of mature cheddar, half coarsely grated and half crumbled into small 1 cm chunks, plus extra finely grated for the top
Pour in the milk and mix until you have a shaggy dough. Knead slightly for 2 minutes until you have a smooth mix
- 180ml of whole milk
Gently roll out the dough to a 2 cm-thick circle (ours was 22 cm). Cut into 8 triangles, like a pizza, spreading them all out so they’re about 5 cm apart but still in a circle. Brush the top of the triangles with the beaten egg and top with a small grating of cheddar
- 1 egg, beaten
Bake for 17–20 mins until golden brown. Leave to cool before tearing open and serving with salted butter
Brought to you by Doves Farm
Brought to you by Doves Farm
Brought to you by Doves Farm
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