|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
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