A delicious cheese scone created by Harry Hook using a collection of artisan ingredients. @trewithen_dairy milk and butter @cotswoldflour White Spelt Flour, our Quicke's Vintage cheddar, served with Sharpham Pinot Noir and Fig chutney. The perfect summer picnic accompaniment.
- 450g Matthews Cotswold Flour White Spelt Flour
- 100g Trewithen Dairy Salted Butter, chilled
- 130g Quicke’s Vintage Clothbound Cheddar, grated
- 1 Egg
- 150ml Trewithen Dairy Whole Milk
- 1 tsp Tracklements English Mustard
- serve with Sharpham Caramelized Fig and Pinot Noir Chutney
Preheat the oven to 180c
- The secret to the crumbliest scones is to start with cold ingredients. Place the flour in a bowl and grate the chilled butter in. Using your fingertips, rub the mixture together until it resembles breadcrumbs.
- Stir through most of the cheese, reserving enough to sprinkle on top afterwards. Grind in black pepper generously.
- Mix together the egg, 100ml of the milk and the mustard. Make a well in the flour mixture and pour in the egg, little by little. Combine carefully using a metal spoon until the mixture forms a dough. Ensure you don’t overwork the dough to keep the finished scone crumbly and light.
- Divide the dough into four balls and flatten slightly on a lined baking tray. Brush each scone with the remaining milk, before sprinkling the remaining cheese on top of each one.
- Cook for 10 - 15 minutes until risen and golden.
- Enjoy while warm, spread thickly with butter, cheese and chutney.
Photograph by Nick Hook