Here at Homemaker, we tend to focus our new year’s resolutions around the things we love doing so that we’re more likely to stick to them. For instance, this year we’ve all vowed to step out of our comfort zones and try working with more unusual ingredients when it comes to baking, or just use foods that we ordinarily wouldn’t pick up at the weekly shop.
- 290g plain flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 110g unsalted butter, cold and cut into 1/2-inch cubes
- 135g soft goat cheese, crumbled
- 200ml buttermilk, plus extra to finish
As we’re all still feeling a bit sluggish after the Christmas festivities (too much of a certain mulled substance possibly!) it’s been a bit tricky to kick our brains into gear. Luckily, inspiration is close at hand with the first of our regular series of baking posts, brought to you by Sophie aka The Cake Hunter.
This week she’s whipping up a British classic with a twist, goats cheese scones. If you’ve never strayed from your favourite variety of cheddar, now’s the time to do so!
“For the longest time I never bothered with goats cheese. I was too in love with Stilton and Brie to give it a second thought. How foolish of me. Goats cheese is amazing! These scones are delicious, and I can guarantee that you’ll be glad you made them. They’re easy to throw together, easy to bake and even easier to eat! The tart flavour of the cheese melts into the dough to create a lovely savoury flavour that is incredibly morish and tasty. I ate mine with a bowl of leek and potato soup on a Sunday afternoon in my PJs with extra fluffy socks on, which I highly recommend!”
Preheat the oven to 200°C and line a baking tray with baking paper.
In a large bowl, whisk the flour, baking powder, sugar, baking soda, salt and pepper. Using your fingertips, rub the butter into the dry ingredients until it looks like rough bread crumbs.
Add the goats cheese and buttermilk and stir with fork until a sticky dough forms. Don’t overdo it; you should still be able to see the cheese in the dough.
Turn dough out onto a lightly floured surface and knead gently 8 times with floured hands. Shape into a round and flatten to about 3/4-inch to an inch thick. Cut the round into 8 wedges. Using a pastry brush, brush some extra buttermilk over the top of the round.
Bake in the oven for 20 minutes, until golden brown. Remove from the oven and leave to cool on a rack.