Scones are the ideal answer to this. So yesterday morning (Sunday) I was enjoying a leisurely lie in when my brain had a vision of breakfast that included brown bread. Then the next light bulb went on I a) hadn't made any, b) hadn't bought any and c) hadn't taken any out of the freezer. So out of the bed with me and down stairs to feed my brood who seem to be forever starving!
It was 11am and I had an incredible amount of housework to do to be ready for the week. I decided a nice wholemeal cheesy scone would be the perfect answer to my brains vision. So on went the oven and a tasty breakfast was on the table in 35 minutes! They also keep well for a few days because of the fat content in the cheese.
Wholemeal Cheese Scones
300g Stoneground Wholemeal Flour - I use Uncle Aidans a lovely Wexford flour
300g Plain Flour
200 g Cheddar Cheese
400 ml Buttermilk
1 tsp Bread sSoda
1 tsp Salt
Heat the oven to 200 degrees. Mix all the dry ingredients together. Grate the cheese and add 150g into the flour and mix in gently. Make a well in the centre and add the buttermilk. Using your hand like a claw mix well. Turn the mixture out onto a lightly floured worktop and quickly shape the mixture into a round. Then flatten it gently to about an inch. use a medium cutter to cut out the scones. Put them onto a lightly floured baking tray. Brush them with egg wash and sprinkle the remaining cheese over them. Place them into the oven fpr 25 minutes. Cool on a wire rack.