by Sima Cutting, The Kitchen Table

Cooking Time: Medium oven for 20-30 minutes.

Ingredients (for 10 swirls):

Scone mix:

100g pea flour
50g spelt flour
250g British-grown organic bread flour
1.5tbs baking powder
1tbs wholegrain mustard
1tsp paprika
50g butter

Wet mix:  

150g grated cheddar

2 eggs

200ml milk

Combine scone ingredients to form a breadcrumb consistency. Add the grated cheddar. In a measuring jug add eggs and fill up with milk. Combine the dry and wet ingredients and form a dough. Roll out to 80mm thickness. In a jug (can be same one you just emptied of eggs and milk) empty a small pot of curd cheese (can be cream cheese, we use Riverford‘s) and pour a tablespoon of milk on and stir to make it a little looser and easier to spread (add more or less milk as necessary) and smooth over the dough. Sprinkle on top any flavours you like – such as grated beetroot & goat cheese, braised leeks & blue cheese, or pizza sauce, olives & mushrooms. Roll the dough up and slice swirls to the size you wish – they do grow in the oven though, so don’t worry if they seem small.
Place the circles on parchment paper and bake in a medium oven for 20-30 minutes or until golden. Leave to cool a little then transfer to a cooling rack to cool completely.


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