This recipe is largely Rachel Allen's from her "Food for Living" book. However, unlike traditional scones or most wheaten bread recipes, these contain no butter. The small amount of cheese is not worth worrying about, particularly if you use a very strong cheddar which will yield lots of great flavor for a small sprinkling. Finally, I subbed in whole wheat pastry flour for half of the regular flour to up the wholegrain ante. You could just as easily sub regular whole wheat flour or white whole wheat flour if you cant get whole wheat pastry.
All in all, you can feel good about your waistline while you tuck into these babies. As I explained in my last post, I served these with eggs poached in home made tomato sauce and they were just the ticket to sop up the sauce. Who doesn't love a bit of cheese with their eggs too? Obviously these are suitable for endless occasions. Rachel recommends a number of changes to the basic recipe; chopped chives, or other herbs, or go the sweet route with raisins or chocolate. Amazingly I haven't tried the chocolate option yet but it's just a question of time. It would be really delicious.
1/2 lb/ 1 3/4 cups regular flour
1/2 lb 1 3/4 cups whole wheat pastry flour (or whatever ww flour you have on hand)
1 teaspoon salt
1 teaspoon baking soda
400 ml/ 1 3/4 cups buttermilk
3 oz grated strong cheddar cheese
- Preheat the oven to 475°F or 250°C. If you have a pizza stone put it in the middle of the oven
- Place the dry ingredients on a bowl and mix well using a whisk
- Make a well in the center and pour in the buttermilk
- Stir in a circular motion using your hands until just mixed
- The dough will be soft but not so sticky that you cannot work with it.
- Place the dough on a floured board and shape it into a large flat round approx 3/4 in deep.
- Cut out the scones using a cutter of your choice or cut them into shapes (see above for my random ones!)
- Sprinkle and press a little cheese on the top of each scone
- Place the scones on a floured baking tray and into the oven. If you're using a pizza stone, slide the scones off a floured pizza paddle onto the pizza stone already in the oven
- Bake for 10-20 mins depending on the size of your scones.The scones will be done when they look golden and sound hollow when tapped on the bottom.
Master this most basic of recipes and take it in 10 different directions. Chocolate chips are next on my list of add ins!