Cheese scones

Ingredients

150 g wheat flour
150 g wholegrain spelt flour (not too coarse)
2,5 tsp baking powder
pinch of sea salt
zest of 1 organic lemon
2 tsp fresh thyme leaves
1/2 tsp green Madagascar pepper
15 g honey 
120 g cold butter, small pieces
1 large egg
250 g sour cream
90 g cheese, grated (70 g dough resto on top)

topping
30 ml milk or whipping cream
thyme for toping

Prepare

Preheat oven to 190°. Line a pan with baking paper. 

Mix flours, baking powder, salt, lemon zest, pepper, and thyme in a large bowl to combine. Add butter and toss to coat. Using a scraper, turning the bowl clockwise, cut the butter into the flour until only pea-size pieces remain. The idea is that by turning and cutting, you get smaller pieces, like very rough breadcrumbs. Add cheese and fold in using a spatula.

Make a well in the center. In a smaller bowl (using a fork) mix egg, honey, and cream. Add this to the flour mixture. Incorporate a little at a time, until a shaggy dough forms. Lightly knead dough in the bowl until it just comes together (but very gently and not longer up until it comes together).

Turn out onto a floured surface and pat into a 20 cm circle. Cut into 8 wedges and transfer to a pan, leaving 5 cm between them. Brush dough with and sprinkle with thyme. Bake scones until golden brown, around 20 minutes (set the first alarm after 17).

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s