Healthy cheese scones (low-GI)

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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