Cheddar, swede and wild garlic scones
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Grater
- Rolling pin
- Fluted cutter
- Baking sheet
- Pastry brush
- Cooling rack
- Measuring cup
- Measuring spoon
- Kitchen scale
- Parchment paper
- Chef's knife
- Cutting board
Ingredients
- 450g plain spelt flour, plus a little extra to dust
- 6 tsp baking powder
- 1 tsp salt
- 100g unsalted butter, cold
- 100g cheddar
- 200g swede, peeled and grated
- 25g wild garlic leaves, or chives, finely chopped
- 1⁄2 a bunch of dill (10g), roughly chopped
- 1 heaped tbsp wholegrain mustard
- 120ml milk, cold
- 120ml water, cold
- 1 organic egg, beaten with a splash of milk
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