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I developed this recipe only because I was obsessing over cheese scones and was too lazy to go out and buy one so I thought to myself, “hang on a mo, soda bread is literally a piece of cake to make so how hard can it be to make small ones and add some cheese?” Not very as it turns out! I’ve used half plain and half chickpea flour for interest but you can use almost any combination of flours you like.
SERVES: Makes 12
KITCHEN TIME: 10 mins prep, 15 mins cooking
INGREDIENTS:
200g plain flour
200g chickpea (besan) flour
1 heaped tsp bicarbonate of soda
1 heaped tsp caster sugar
½ tsp salt
2 tbsp of sunflower seeds
1 tbsp pumpkin seeds
200g plain yogurt
200ml milk
100g cheddar (grated)
A handful of oats to sprinkle over the top
PREP TIP: Sprinkle your muffin tin with flour before heating to prevent sticking.
METHOD: Preheat the oven to 200˚C and place a floured 12-hole muffin tin in to heat up. Combine the dry ingredients (except the oats) in a large mixing bowl. Add the milk and yogurt and combine well with a metal spoon. Then add most of the cheddar (reserving about a quarter for sprinkling over the top) and gently stir into the mixture. Spoon the mixture into the muffin tin – it makes 12 so distribute evenly. Scatter the rest of the cheese and a few oats over the top of each scone and place in the hot oven to cook for 15 minutes until golden.
SERVING TIP: I’m happy to just eat these warm with butter!