Makes 8 scones
Ingredients1 tbsp rosemary
15g parmesan
260g plain flour, plus extra for dusting
2 tsp cream of tartar
1 tsp bicarbonate of soda
1 tsp salt
30g butter, softened
60g feta, crumbled
1/2 cup cooked barley or white or brown rice
1/2 cup beer
1/2 cup buttermilk, plus extra for brushing
1 tbsp fine semolina, for dusting
MethodPreheat oven to 180 degrees.
Grind rosemary and parmesan on speed 9, for 8 seconds.
Add flour, cream of tartar, bicarbonate of soda, salt and butter into bowl and mix speed 8 for 5 seconds.
Add feta, beer, buttermilk and mix speed 5 for 5 seconds. Add barley and knead
for 20 seconds.
Sprinkle Thermomat or workbench with extra flour and press the dough into a round loaf about 6cm high. Cut loaf into 8 wedges and place well apart on a lined baking tray. Brush top of each wedge with extra buttermilk and scatter with semolina. Bake for 20-25 minutes or until scones are golden brown on top and sound hollow when tapped.
It is recommended to serve these scones with vegetable soup, I served with gourmet beef casserole and they were divine!!
This recipe is converted from Stephanie Alexander's Kitchen Garden Companion.
Show Posts
they were quite light and went well with the stew, not heavy like dumplings
