Makes: 8-12 scones
grams / 2 cups plain flour
teaspoon baking powder
teaspoons baking soda
Salt & pepper to taste
grams / ¼ cup cold butter, cut into chunks
teaspoons ground cumin
tablespoons cold water
tablespoons cold Greek yogurt
grams 1 cup cold blue cheese, crumbled (you may use less if you want a milder cheese taste)
egg, beaten, for the egg wash
- Preheat your oven to 220°C/425°F, and line two baking trays with parchment paper.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and cumin.
- Using your fingertips, rub in the butter until you get a breadcrumb-like texture.
- In another bowl, beat the egg with the water and yogurt.
- Add to the flour and mix well with a wooden spoon to get a soft dough.
- Add the cheese, salt and pepper and mix to just combine.
- Turn on to a floured work surface and knead very lightly.
- Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Tip: cut the dough straight down. Don’t twist your cutter to take it out or the scone won’t hold its shape.
- Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with the beaten egg. Sprinkle with a little more cumin and/or sea salt.
- Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack.
- They are best eaten warm (optional: spread liberally with butter), but they can be stored up to 2 days in an airtight container.
- Find more recipes on my blog http://alalemon.com