Tag Archives: cheese

Bere scones

Our correspondent Grannie Kate sent these recipes for scones made with a flour mix that includes bere meal. Bere is a traditional landrace of barley grown mainly in northern Scotland but now confined to a few fields in Orkney.

Find out more about the bere plant, its origins and its products, and also Grannie Kate‘s other recipes, at the links at the bottom of the page.

Grannie Kate’s fruit and nut scones with bere barley

Makes about 6/7 scones

Ingredients

3 oz (75g) self raising flour
3 oz (75g) bere barley flour
1 heaped teaspoon of baking powder
½ teaspoon ground cinnamon
1 oz (25g) soft brown sugar
1 oz (25g) butter or margarine at room temperature
1 large egg
2 oz (50g) sultanas or sliced cherries or mixed fruit (whatever you have in the cupboard)
2 -3 tablespoons milk
Flaked almonds

What to do
  1. Pre-heat the oven to 200/220 C or gas mark 8
  2. Mix the dry ingredients in a large bowl
  3. Rub in the butter until the mixture resembles breadcrumbs then add the fruit
  4. Beat the egg in a small bowl, add the milk to the egg and then add both to the mixture, stirring it all in. If the mixture is a bit stiff add in a little more milk
  5. Turn the dough out onto a floured worktop and make into a round about 1 ½ – 2 cm deep, patting it with your hand until smooth
  6. Use a cutter (whatever size you like ) to cut out the scones, putting them onto baking parchment on a tray. Add flaked almonds to the top of each scone
  7. Brush a little milk onto the top of each scone
  8. Bake for 12 – 15 minutes until golden brown with slightly singed almonds.
Grannie Kate’s cheese scones with bere barley

Makes about 6/7 scones

Ingredients

4 oz (110g) self raising flour
2 oz (50g) bere barley
1 oz (25g) butter at room temperature
1 heaped teaspoon of baking powder
2-3 tablespoons milk
3 oz (75g) grated strong cheese ( e.g. cheddar, Prima Donna aged Gouda)
1 large egg
½ teaspoon salt
1 teaspoon dried mustard powder
2 good pinches of cayenne pepper
A liitle extra milk

What to do
  1. Pre-heat the oven to 180/200 C or gas mark 7
  2. Mix the flours, mustard powder and salt in a large bowl but just one pinch of cayenne pepper
  3. Rub in the butter until the mixture resembles breadcrumbs then add most of the grated cheese. Leave a little to add to the top of each scone before putting in the hot oven
  4. Beat the egg in a small bowl, add the milk to the egg and then add both to the mixture, stirring it all in. If the mixture is a bit stiff add in a little more milk
  5. Turn the dough out onto a floured worktop and make into a round about 1 ½ – 2 cm deep, patting it with your floured hand until smooth.
  6. Use a cutter (whatever size you like) to cut out the scones, putting them onto baking parchment on a tray. Or you could just leave it as a big round and make wedges by pushing down with a knife until it almost, but not quite, cuts the dough
  7. Brush a little milk onto the top of each scone, then add a little remaining grated cheese and the last pinch of cayenne pepper
  8. Bake for 12 – 15 minutes until golden with the cheese on the top melting down the sides.
Links on the Living Field web site

More on the bere plant, its history and its products at The bere line -rhymes with hairline and Landrace 1- bere.

More recipes using bere at Bere bannocks, Bere shortbread and Seeded oatcakes with bere meal.

Many thanks to Grannie Kate for her recipes using flour (meal) from bere barley.