Scones and farming seem to go hand in hand, they have been made for smoko or a quick whip up for breakfast since ... well, forever, and here in the High Country they are a mark of how good your cooking is!  At the local Show, you can enter your scones into a competition, I never have but one of our managers has and he was beaten by a local stock agent, and it’s a sore point to this day!  It’s tough competition!  Scones are easy to make, have few ingredients and I often make them to go with a soup or just on their own for smoko. I generally have a 10kg bag of Stone Ground White Spelt flour here (lucky me!) and while I was in lockdown, it was entirely used up!

Cheesy Salted Scones

You will need:
Clean hands
Zester/Grater
Lined baking tray/greased with butter and dusted with flour
Large ceramic or glass bowl
Sieve
Knife

Ingredients

Serving Size: 8 scones

3 cups sifted flour – I’ve used white stoneground spelt flour 

6 tsp baking powder 

50g butter 

1¼ cups milk 

handful grated cheese 

olive oil

flaky salt for the topping

SWAPS:

– Scones can be sweet or savoury, so swap out cheese for dates and add a little sugar.

– Any flour does the trick. I used spelt flour – for spelt or wholemeal, use a little extra milk.

Method

Preheat the oven to fan bake 200°C

Sift flour, baking powder and salt into a bowl.

Put the softened butter in and use a knife to mix/cut it in. 

You need it to look like breadcrumbs, so feel free to get your hands in there as well!

Once this is achieved add the milk, you may need a bit more than said in the recipe, so don’t be scared to use your judgement.

Quickly mix into a dough and knead.

Press the kneaded dough onto a baking tray and shape into a rectangle – I cut it like play dough but don’t separate. 

Sprinkle the cheese on top with a drizzle of olive oil and some flaky salt.

Pop in the oven for 15 minutes or until golden brown.