SAVOUR THE FLAVOUR

Baking doesnt just mean sickly sweet treats try these tasty Savoury recipes

- ALI GRAVES

Flaky cheese and pickle scones MAKES 6

METHOD

■ If you have time, put your dry ingredients in the freezer for 20 minutes. Mix all the dry ingredients in a bowl, plus half the grated cheese.

■ Cut the butter into 2cm cubes. Using the paddle attachment or your fingertips, work the cold butter into the dry ingredients, along with the chopped gherkins for about 30 seconds.

■ Add the buttermilk in a steady stream and mix until it is looking just hydrated – there can still be dry bits. Tip on to a clean surface and push together, scraping all the dry bits into the middle.

■ Roll to approximately 40cm long, sprinkle over half of the leftover cheese and perform a single fold – when you bring the top down two-thirds and then the bottom over the middle third, like a business letter.

■ Turn 90 degrees and roll to 40cm long, then sprinkle over the rest of the cheese and perform another single fold. Use a knife or a bench scraper to cut the folded edge – this will give you the best layers possible.

■ Pat the dough into a rectangle around 2.5-3cm high. Trim the edges and pat down to get the dough back into proportion. Cut into six large squares.

■ Place on a baking tray lined with baking paper and put into the freezer for 15 minutes or the fridge for 45 minutes.