Healthy cheese scones (low-GI)

cheesescones

This week it snowed everywhere in France except here; we got the torrential rain option instead.  Yesterday, I donned my guise as a North Sea fisherman (waders are definitely the way forward) to take Hugo for a walk. I squelched my way through sodden fields for 20 minutes before cottoning on to the fact that he wasn’t actually with me. My dog may have ‘issues’, but he’s certainly not stupid. I came home to find him bone-dry and curled up in front of the fire. One nil Hugo.

I used Comté cheese, which I call French Cheddar, to make these scones. I suspect the French might be rather mortified if they heard this moniker, but that’s OK because, as of this week, I am French. This gives me the right, amongst other things, to Cheese Irreverence, so there.

The photo is of the second batch of scones, as my rain-fearing labrador ‘sampled’ the first batch. All of it.

Ingredients (makes 12-15)

150mg spelt flour

100mg buckwheat flour

1 tablespoon chia seeds (optional)

3 tsp baking powder

large pinch sea salt

1/2 tsp paprika

100mg strong cheddar cheese (or Comté, or similar), grated

1 tablespoon olive oil

125 ml milk

1 egg

Preheat the oven to 180°C. Sift the flour, baking powder, chia seeds, salt and paprika into a large bowl. Add the cheese and mix well.

Beat the egg and milk together in a separate bowl and add the olive oil. Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. If it seems too dry, add a tiny drop more milk.

Press the dough out on a clean floured surface until it is about 5mm thick, then fold it over ontop of itself (this gives the finished scones the natural “break” to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.

Use a round cutter to cut out the scones. Place on a baking tray and cook for about 15 minutes or until golden. Serve hot or cold.

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7 responses to “Healthy cheese scones (low-GI)

  1. Love the scones, you make me laugh, the cheese irreverance line made me LOL, having lived in France for a short time I know exactly what you mean about the French and their cheese. Lovely recipe, I wish I weren’t scone challenged. My daughter claims they are weapon grade they are so heavy. One day I’ll make a good scone,

  2. This recipe got me really excited. I love scones and biscuits but do not make them often as I try to avoid plain flour and co. But this recipe using spelt and buckwheat not only sounds delicious it also looks healthy!

  3. Ooh, the header’s new isn’t it?! If not, sorry for not noticing before but I love it :-)
    The French might not like the name but French Cheddar sounds perfect to me – and these look so good. And I’d take torential rain over snow any day!

    • Thanks :-) The header changes everytime you open a different page – I have seven or eight in all. Snow’s so much prettier than rain. Mind you, not so good for horses with the deep-frozen grass and iced water :-(

      • Sorry :-)
        And no, they’re not happy here, although they’re coming in stuffed to the gills with hay as the grass is still covered… it always melts last on the school too, so I still can’t ride!

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