Spelt and Quinoa warm cheesy scones



Ready in

 30 min 

Good for

A quick, wholesome lunch to share with friends!


About this Recipe

I have to be honest and admit that our daughter Jane created this one – making the scones as a sharing round was her idea too and enhances that ‘together’ feeling that sharing great food should bring.

Using quinoa puffs and spelt flour makes them especially healthy and packed with fibre, and we like to crumble the cheese in rather than grate it, to make more of the cheese in the scone.



250g Self raising flour – I absolutely love Doves Farm fine stoneground

120g Spelt Flour

30g Puffed Quinoa (see below for UK supplier)

1 rounded tsp baking powder

1 egg beaten

150 ml Whole Dairy milk

150ml Water

150g Nettlebed Creamery Highmoor cheese (see below) or a red leicester works well too

1 medium red onion and a dash of balsamic vinegar

Some cold pressed rapeseed oil to hand

Step by Step Instructions

Step 1

Set the oven temperature to 200 fan. Stir fry the finely sliced onion with a dash of the vinegar in some cold-pressed rapeseed oil

Step 2

Whisk the egg, milk and water together and add to the dry ingredients (sieve the self raising flour and baking powder together); stir just enough to combine

Step 3

Crumble the nettlebed creamery cheese into the scone mixture together with the caramelised onions and season with S & P – it will be a very damp mix! (Damp is good as it makes it easier for the dough to rise)

Step 4

Empty the dough mix out onto a pizza stone (it works well to use some polenta or semolina on the stone to stop the scone round sticking) Pat it into a 1 1/2 inch round and score into 6 or 8 pieces. Brush with some rapeseed oil and you can also sprinkle some poppy seeds on the top!

Step 5

Bake for 15-20 mins @200 (fan) until golden brown on the top with tantalising melted cheese! Leave on the stone and share together while warm with a little salad.


You can also add in some chopped walnuts for extra texture. Don’t be tempted to pat the dough too thin, you want the scones to rise up well!


These scones have lots of fibre to support gut health, spelt flour makes them easier to digest and the puffed quinoa adds texture, fibre and extra plant protein. Visit www.hodmedods.co.uk for Essex suppliers!

Nettlebed Creamery are organic cheese makers near Henley – drop by their gorgeous Cheese Shed for a warm cheese toasty and a coffee or enjoy their pop up shop with local produce. A respect for the land, livestock and community underpin everything they do.

Organic dairy, being high in protein, is a fabulous food with many hidden nutrients important for our long term health – read more here

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