These might sound more wintry but this time of the year is filled with just as many cold days as warm ones, and these warming, quick little scones are the kind of thing I make when we run out of bread, or if I want to make a bowl of soup look a bit more like a meal. These are hard to mess up, so if bread is a stretch for you these are a better bet. I use swede, as it’s pretty much my favourite root vegetable through the winter: cheap, British and abundant, and its season lasts a little longer than the other roots – into the early spring. Parsnip, celeriac or sweet potato would happily stand in.
Makes about 16
plain spelt flour 450g, plus a little extra to dust
baking powder 6 tsp
salt 1 tsp
unsalted butter 100g, cold
cheddar 100g
swede 200g, peeled and grated
wild garlic leaves 25g, or chives, finely chopped
wholegrain mustard 1 heaped tbsp
milk 120ml, cold
water 120ml, cold
organic egg 1, beaten with a splash of milk
