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.
