Joshua had cheese and spinach scones (biscuits) for lunch topped with cream cheese and served with sliced cucumber and mushed blueberries. To make the scones... đPre-heat the oven to 220'C / 430'F / GM7 đRub the flour and butter together until a reach a breadcrumb texture đAdd the cheese and defrosted spinach (which has been squeezed to remove all excess liquid) đAdd the milk and combine to make a soft dough đTip onto floured surface and very briefly and gently kneed to form a ball đRoll out to 1-2cm thickness đUse a glass or cookie cutter to cut out rounds (approx 4cm wide for mini scones which I made, or 6cm for standard size scones) đContinue to combine dough, re-roll and cut out rounds until all dough has been used đTop with extra grated cheese (optional) đPlace on lightly floured baking tray đBake until risen and golden (8-12mins for mini scones, 12-15mins for standard size) Scones are always best served fresh. If made in advance, or frozen and defrosted, warm in the oven briefly to refresh before serving. This recipe is adapted from one in the Gill Rapley and Tracey Murkett BLW Quick and Easy cookbook.
