Spinach and gruyère scones
I have to say I’m not a fan of gruyere cheese on it’s own (or even on crackers, *gasp*) but in stuff, it’s great. unlike normal cheese, it has one hell of a distinctive flavour. Unfortunately I put a little too much salt in this batch of scones, but I’ve edited the recipe so you don’t have to suffer as much! Not that they’re inedible or anything, but you know. I do try.
Anyway, I think these are great for lunch, brunch, breakfast (even if it is as 11am in the morning)…or whenever really. The cheese, yoghurt and spinach do much to steady your concerns about the (modest) amount of butter in the scones, but hey, at least I’m not killing you with margarine. Recipe base from the Edmonds Cookbook.
Spinach and gruyère savoury scones
makes 9 smallish scones (by all means make 4 mega scones)
2 cups plain flour
1/2 c wheatgerm
50g butter, chopped and softened (I used unsalted)
1 tsp baking soda
1 Tbs baking powder (don’t get these mixed up)
1/2 – 2/3 c yoghurt (plain natural. I like Karikaas, available at PaknSlave of all places and wholefood stores)
1/4 c water (or milk if you really want)
1/2 c finely grated gruyère or parmesan or whatever kapow-style smelly cheese you have. Leave some little chunks at the end
1-2 spinach plants, washed, roots cut off and finely chopped
“Pinch” flour, wheatgerm, butter, baking powder and soda together until the mixture resembles breadcrumbs. Preheat oven to 220C or 440F. Pour in yoghurt, water (smaller amounts first, add if you need more moisture to stick it together into a dough), and everything else and mix with a wooden spoon until you get a soft dough. Flour a baking tray, get the dough out with you hands, and knead 1-2 times to form a ball. Flatten to about 2-3cm thick, and make into the shape of a square. Cut into thirds vertically and horizontally to get 9 scones. Do not separate. Throw in the oven for 10 minutes on the center rack until golden on the top and bottom. Serve with butter or cream cheese (or just as is).