"This is my version of her wonderful recipe."
And just perfect when the hordes arrive for morning tea during your holiday.
The book
Enjoy: Food worth sharing with the people you love, by Kelly Gibney (beatnikpublishing.com, RRP $59.99)
Spelt scones with two cheeses & spinach
Serves 6-8
Nut-free & vegetarian
Ingredients
2½ cups white spelt flour (regular will work)
3 teaspoons baking powder
100g butter, at room temperature, cubes
1 teaspoon fine sea salt
Generous grind cracked black pepper
1 cup strong cheddar cheese, grated (plus additional for topping)
½ cup finely grated Parmesan cheese
2 big handfuls baby spinach, roughly chopped
1 cup milk
Method
Preheat the oven to 220°C.
Sift the flour and baking powder into a large bowl.
Rub the butter into the flour until it resembles coarse breadcrumbs. Stir through the salt and pepper. (Lots of cracked pepper is lovely in these).
Add the cheeses and chopped spinach. Stir well.
Create a well and pour the milk into the middle.
Use a wide knife or a spatula to very quickly bring the mixture together. Do not over mix.
Turn on to a well floured board.
Press the dough into a soft rectangle shape. Cut into 12 roughly even pieces.
This is a sticky dough.
You’ll find coating your knife (and also your hands) in flour can make handling the scones easier.
Place on a baking sheet lined with paper.
Leave some space between each scone but let them be close enough that they will expand and end up touching each other a little. This creates a lovely tear apart look to your batch.
Sprinkle cheese on the top of each scone.
Bake for approx 15 minutes or until golden brown.
