Cumin and Cheddar Cheese Scones

I like savory scones and this one is my particular favourite. This recipe will yield about 6 larges ones or 9 medium sized ones. They go very well with Tomato soup, just what you need on a cold winter’s day :). I made the ones in the first picture today, its a tried and tested recipe and I have also experimented with replacing the cheddar cheese with Red Leicester cheese and the result was absolutely divine scones (refer second picture below). The texture of these scones is quite springy and light (refer pic three below). From start to finish I think it takes about 30-40 minutes. Enjoy!

Ingredients:

• 1 cup plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• salt to taste
• 1/4 cup butter
• 1 tsp cumin seeds
• Cheddar Cheese (grated)
• 1/2 cup buttermilk (2 tbsp yoghurt mixed with water)

Method:

Place all the dry ingredients in a bowl and mix well.

Cut the butter into the flour and rub in with your fingertips, till the mixture looks like fine breadcrumbs.

Add cumin seeds, cheese and butter milk till you get a very sticky dough (Tip: Add the butter milk a little at a time). If you feel the dough isn’t coming together add a couple of tbsp of water. This whole process takes about 3 minutes. Do not overwork the dough.

Use a spoon to scoop a cookie sized piece of dough.

Bake for about 12-15 minutes (mine were done in about 13 minutes) in a 190°C (mine is a fan oven, if you are using a conventional oven it will be about 210°C).

Tip: Put the baking tray in the oven as it is warming up. When the scones are ready to go in the oven, take the tray out, line with baking parchment and place scones on them.