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Rosy's Field Bakery Cheese Scones

Rosy's Field Bakery Cheese Scones

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Rosy's Field Bakery Cheese Scones
Baking Breakfast Brunch Wheat Flour

by Sarah Cotterell and Aitana Infante

A supremely satisfying recipe for wholemeal cheese stones from baker Rosy at Field Bakery at Gothelney Farm, via Sarah and Aitana's wonderful book A La Mesa. Try using our Stoneground Wholemeal Flanders Wheat Flour for a rich nutty taste and a hearty texture.

Sarah and Aitana: "As we arrived at Field Bakery, Rosy offered us a plate of these scones, still warm from the oven. We ate them in the sun with a black coffee, ‘mmm-ing’ at every bite. Rosy very kindly shared the recipe with us so we could share it with you."

In Rosy's words: “This recipe (like most) has probably been adapted from another but I cannot remember where it came from! The use of good locally-grown and milled flour is the most important thing to play around with – whole wheats absorb more moisture so adjust by feeling how thirsty your flour is; intuition comes with practice and tasting the results. Serve warm whole, or cut and toasted with butter.”

Makes 8 Scones

Ingredients

  • 225g Stoneground Wholemeal Flour or try Stoneground Wholemeal Flanders Flour
  • ½ tsp Bicarbonate of Soda
  • 1 tsp Baking Powder
  • A big pinch of Sea Salt
  • 85g Unsalted Organic Butter
  • 110g West Country Cheddar, grated
  • 2 medium Free Range Eggs, lightly beaten
  • 50g Ewe or Goat’s Yoghurt
  • 55g Organic Whole Milk
  • 20g Local Honey
  • Chopped Fresh Herbs (rosemary, thyme or chives work well)
  • A good grate of Nutmeg & Ground Black Pepper

Method

  1. Set the oven to 190°C and line a baking tray.
  2. In a bowl, measure out your flour, bicarbonate of soda, baking powder and salt. Add the cubes of butter to the flour and use your finger tips to rub into breadcrumbs. Alternatively, pulse together in a food processor.
  3. Add your grated cheese, reserving a little for the top of the scones.
  4. In a separate bowl, mix the eggs, yoghurt, milk, honey and chopped herbs along with a good grate of nutmeg and pinch of black pepper. Fold these wet ingredients into the flour, mixing lightly until just combined but no flour remains.
  5. Roll the dough into a 1-inch thick round and slice into 8 triangles. Pop the triangles separately onto the lined baking tray with some space in between, as the dough will rise whilst they bake.
  6. Brush with a little egg and sprinkle over the remaining cheddar, before baking in the oven for 10 minutes. Turn the heat down to 160°C and bake for a further 10-15 minutes until the scones are golden and sound hollow if you tap their bottoms.


Sarah Cotterell and Aitana Infante
Sarah Cotterell and Aitana Infante

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