Mediterranean Spelt Scone Round

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Mediterranean Spelt Scone Round
Main INGREDIENTS
  • Fruit
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Ingredients
Method

Ingredients

  • 450g wholegrain and white Spelt Flour
  • 4 level teaspoons baking powder
  • 110g cold butter, diced
  • 50g freshly grated Parmesan
  • 3 spring onions, finely chopped
  • 2 sundried tomatoes, finely chopped
  • 1 sprig rosemary, finely chopped
  • 10 pitted black olives, chopped
  • 250ml milk
  • Salt and Pepper

  • Method

  • 1
    Preheat the oven 220ºC/ Fan 210ºC/ Gas Mark 7
  • 2
    Place the flour, baking powder and butter in a bowl and rub in the butter so the mixture resembles bread crumbs.
  • 3
    Stir in the Parmesan, spring onions, sundried tomatoes, rosemary and olives. Season with salt and pepper.
  • 4
    Make a well in the centre of the ingredients, pour in the milk and then mix together to form a sticky dough.
  • 5
    Gently knead the dough and shape into a round, 20cm in diameter and 2cm deep.
  • 6
    Portion the scone into 8 segments cutting halfway through the dough. Do not cut through completely.
  • 7
    Lift the scone and place straight into the sauté pan, there is no need to grease or line the pan due to the easy-release properties of the non-stick coating.
  • 8
    Place the pan into the preheated oven and bake for 30 minutes until golden.
  • 9
    Tip the scone out from the pan with ease and can be serve warm or leave to go cold.
  • 10
    Cook’s Notes
  • 11
    Baking in the 3-ply Stainless Steel ensures superb, even results, as heat is distributed evenly maintaining the moisture yet giving a beautiful even crust.