Cheese and Buckwheat Scones
There is a quick recipe that I improvised from a traditional scones mix that I was use to use in a hotel in Scotland. I was thinking how to make this a bit more interesting and healthier.
This buckwheat scones make a great accompaniment to smoked salmon or delicatessen or even a poached egg.
So, this is how it goes :
- 150g Strong white organic flour.
- 250g Buckwheat flour.
- 4 Teaspoons of baking powder.
- 100g Gratted Parmesan cheese.
- 80g Gruyere cheese cut in small dices.
- 20g Oat flakes.
- 20g Linseed.
- 4 Eggs.
- 250g Melted butter.
- 8 Tablespoons of soy milk.
In a large bowl, mix all the dry ingredients together. Mix in the melted butter and soy milk. Work energetically that dough for about 5 minutes.
Fill up some darioles moulds, previously buttered and floured, 2/3 up.
Bake in a preheated over for 20 to 30 minutes at 180 degres Celsius.
Eat warm.
Suitable for vegetarians, Replace the cheese with some smoked tofu and use margarin instead of the butter to make it suitable for vegans and dairy free.
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
George Bernard Shaw
0 comments:
Subscribe to:
Post Comments (Atom)
Posts
