Cheddar Buckwheat Scones

It has been a while since I posted a recipe and I apologise for that. I seemed to lose my baking mojo for a while. Everything I made was a disaster – apple brownies that had a weird bitter taste, pumpkin bread with a strange gluey consistency, vienesse whirl biscuits which although tasting yummy had a texture that wasn’t so much ‘melt in the mouth’ as ‘breathe and they break’. All of this, coupled with the worst farmer’s market ever (for numerous reasons) resulted in me seriously questioning whether what I am trying to do here is even remotely possible.

The jury is still out on that.

But, for yesterday at least, some sense of normality returned and I managed to produce some gluten-free cheesy scones that tasted scrummy and also had the texture of ‘normal’ scones.

For now, I am winning.

I scoffed enjoyed mine with some fresh figs,

but given that the cheese used is cheddar, they would go equally as well with other fruit, like apples or grapes or if you are feeling adventurous, maybe even home-made cherry jam. Or you could simply have them with butter.

Cheddar Buckwheat Scones

Makes 4 (but you can easily double the recipe if you wish).

Ingredients

• 92g grated cheddar cheese (your choice how strong it is)
• 92g gluten-free self-raising flour
• 55g buckwheat flour
• 1/2 tsp baking powder
• pinch of salt
• 55g unsalted butter, cold and cut into cubes
• 40ml natural unsweetened yoghurt
• 20ml + 1 tbsp milk

Method

1. Pre-heat the oven to 180 celsius / 350 farenheit. Line a baking sheet with parchment.
2. Put the flours, baking powder, salt and butter in the bowl of a stand mixer. Using the paddle attachment, beat on a low-speed until it resembles breadcrumbs. If you don’t have a stand mixer, you can rub the butter in using your fingertips.
3. Add the cheese and mix until combined.
4. In a separate bowl mix together the yoghurt and 20ml of the milk. Add this to the flour and butter mixture and beat on a low-speed until it starts to resemble a dough.
5. Dust the work surface with a little buckwheat flour and tip out the mixture. Knead it gently until it is all incorporated and it is no longer crumbly. If it is too dry, add the extra 1 tbsp of milk.
6. Pat into a 1 inch thick round and cut into 4 quarters (or you could use a cutter, but I prefer the rustic approach for these).
7. Place on the baking sheet and bake for 15 minutes, until they are golden around the edges.
8. Leave to cool on the sheet for 10 minutes before transferring to a wire rack, or eating them there and then.

Note – will keep for 3 days in an airtight container, but they are best served warm.