London is basking in an absolutely glorious summer this year. Living a ten minute walk from both Hyde Park and Holland Park, I’m spoiled for choice for sprawling picnic spaces. When he and I head out for a picnic, I ALWAYS make these scones because they are the perfect picnic treat.
100ml almond milk (+ 25ml to wash)
1/2 tsp cayenne pepper
75g blue cheese (both dairy and non dairy varieties work well)
70g cold butter (or margarine) diced
Pinch of salt
2 tsp baking powder
100g D8 Made Black Pepper date butter
25g mixed seeds to top
Preheat the oven to 180 degrees celsius (356F or gas mark 4)
Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray
Sift the flour, salt, cayenne pepper and baking powder into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
Add the cheese to the ‘crumb’ mix and ensure even distribution.
Stir in the milk until it forms a soft dough, careful not to overwork the dough.
Turn the dough onto a cool, floured surface and roll until it is 2 – 3cm thick.
Using a 6cm diameter scone cutter, stamp out scone and place on the baking sheet. Combine and re-roll the scraps and cut out more scones.
Brush the tops of the scones with milk and top with the mixed seeds.
Place the scones in the middle of the oven and bake for 12 – 15 min until golden brown.
Remove from oven and once cooled, store in a Kilner jar for your next day out in the sun.
Servings: 12 Amount per serving Calories 215 Total Fat 10.2g Saturated Fat 6.6g Cholesterol 17mg Total Carbohydrate 26.6g Dietary Fiber 1.9g Total Sugars 5.9g Protein 5.1g