Ingredients
- 1 1/2 cups spelt flour, type 630 (200 g)
- 1 1/4 cups fine cut oats (125 g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 113 g unsalted butter, frozen and grated with a box grater (see notes)
- 100 g cheddar cheese, grated, plus more to garnish
- 2 small bunches wild garlic, leaves finely chopped (about 60 g chopped leaves)
- 2 medium eggs
- 1 teaspoon grainy mustard
- 1/3 cup milk of choice, I like to use unsweetened soy milk (80 ml)
- 1 teaspoon apple cider vinegar (unfiltered)
Instructions
- Preheat your oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, baking powder, salt.
- Mix the grated butter into the flour mixture until crumbs are formed (I use my hands to do this, working quickly so the butter remains cold, but a dough cutter can also be used). Stir grated cheese, followed by the wild garlic.
- In a medium bowl, lightly beat the egg. Add the mustard, milk and apple cider vinegar.
- Add the milk mixture to the dry ingredients. Stir until JUST combined until just combined. Do not over mix. (the dough will be sticky).
- Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife or pastry cutter, cut the disc into 8 equal wedges.
- Place the wedges onto the prepared baking sheet. Sprinkle each of wedges with additional cheddar cheese.
- Transfer to the preheated oven, and bake for 12 to 14 minutes, until scones have risen and have a golden brown bottom..
- Transfer to a wire rack to cool. Serve warm or at room temperature, with butter, if desired. Enjoy!
Nutrition
Notes
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