When I realised that BAKE is an anagram for Be A Keen European, I just had to make some European themed scones. These contain cheese from Britain, France and Italy. Maybe I should make some more and use chorizo, feta and Bratwurst so as not to offend bakers from other nations, but where do I stop? There’s no way I’m going to make pickled herring scones – “Beklager, Norg”.

Makes: 12 scones using a 6cm cutter

Time: 30 – 35 min prep and 18 – 20 min oven time + cooling

Difficulty: Very easy

Need: Just basics: bowl, wooden spoon, baking trays, 6cm cutter

Ingredients

300g – 400g strong white flour
100g – 200g strong wholemeal flour (You need 500g flour in total)
30g baking powder
¼ tsp salt
10g mustard powder (optional)
125g grated cheddar
75g St Agur cheese, broken into pieces
60g butter, melted or very soft
40g – 50g pine nuts (optional)
300ml Buttermilk (or use ordinary milk.)
1 egg, ½ in mix. ½ to glaze
About 50g (or 12 tsp) grated Parmesan or similar Italian cheese

Method

1. Heat the oven to 220C / Fan 200C / 425F /Gas 7. Put two baking trays in to heat up. Cut two baking sheets to fit them and set aside.

2. In a large bowl, mix the flours, baking powder, salt and mustard powder. Stir in the cheeses and pine nuts (if using).

3. Make a well in the centre of the dry mixture and pour in the buttermilk, ½ beaten egg and the melted butter. Mix until it comes together as a soft, but not dry, dough. Take care not to over-handle the dough.

4. Tip the dough out onto a lightly floured surface and flatten or roll it to the height of your cutter.

5. Take the trays out of the oven and place pre-cut baking parchment on each one + a dusting of flour.

6. Cut out rounds of dough, flouring the cutter before each cut. Avoid twisting the cutter. Place scones onto parchment well apart and brush with beaten egg. (Save some egg for a second brushing shortly.)

7. Bake for 9 minutes then take the trays out. Working quickly, brush scones with egg again and add a tsp of Parmesan cheese to each one. Turn the trays round and place back in the oven, swapping their shelves. Bake for about 9 – 10 more minutes.

I hope you enjoy baking and eating these scones. For more scone recipes click here. If you’d like to make a comment or ask a question please do, via the contact page, or have a look at the rest of my site for lots of other great sweet and savoury recipes.