Recipe taken from
Modern Sourdough
by Michelle Eshkeri,
published by White
Lion Publishing (£22).
Photography
Patricia Niven.TO
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SAVOURY HEAVEN
WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 93
Cheese scones
MAKES 10-12 SCONES
Stage 1: refreshment
131g (4½oz) strong white
bread flour
131g (4½oz) whole milk
65g (2½oz) wheat starter at
60% hydration (12-24 hours
after last refreshment)
33g (1¼oz) caster sugar
Stage 2: dough mix
263g (9¼oz) plain white flour
223g (7¾oz) unsalted butter,
chilled and cut into 2cm
(¾in cubes)
61g (2½oz) caster sugar
225g (8oz) mature Cheddar, grated
1 tsp sea salt
10g (¼oz) baking powder
½ tsp ground black pepper,
English mustard powder or
ground cayenne (optional)
60g (2½oz) double cream, plus
1-2 tbsp for glazing
1 Place all the stage 1 ingredients in a
1.5 ltr (2¾pt) jar or jug, mix, cover
and leave in the fridge for 12-16 hours.
Remove from the fridge and set aside
for 2-4 hours at room temperature,
before mixing the dough. Alternatively
just leave at room temperature for
4-6 hours and don’t chill.
2 Place the flour and butter for stage
2 in a freestanding mixer with a paddle
attachment or in a medium bowl. Mix
on low speed or rub between your
fingertips until the mixture resembles
coarse breadcrumbs. Add the sugar,
150g (5oz) of the grated cheese, salt,
baking powder and your chosen spice,
if using. Stir with a spoon to distribute
evenly. Add 354g (12¼oz) of the starter
and the cream and mix with a spoon
until the dough comes together, then
turn out onto the work surface and
knead briefly and gently, until the dough
is smooth and uniform in texture.
Shape the dough into a 4-5cm (1½-2in)
thick and even round, wrap in clingfilm
and leave on the work surface for
1-2 hours, then refrigerate for 1 hour
or overnight.
3 Preheat the oven to 200ºC/Gas
Mark 6. Line a baking tray with
baking parchment.
4 Use a round cutter to cut circles out
of the dough, placing them as close
together as possible and using sharp,
firm cuts – this helps the scones rise to
their full height. You should get
10-12 scones from the dough. You can
gently re-roll the trimmings, but they
won’t be quite so nice as those cut first.
5 Arrange the scones in rows about
1cm (½in) apart, on the baking tray.
Brush with cream and sprinkle with the
remaining Cheddar. Bake until golden,
top and bottom, and the cheese is
bubbling – approximately 20-25 minutes.
Leave the scones to cool on the tray or
transfer to a wire rack if you prefer.