Mini Feta & Cheddar Spelt Scones

I feel immense joy when I see canapés floating along the horizon of a wine-soaked room. Salty, crunchy, flavour-filled bites to pop into your mouth and stave off hunger. But in reality, the canapés path is far more obstacle- laden. Here are a few of the typical scenarios that I have endured, or have watched others enduring:

• The hidden two- biter: where you hesitate over whether to put the whole thing in your mouth, decide to go for it and then have to find a way to swivel the thing around inside your cheeks until it becomes vaguely chewable, all while trying to hold down a conversation

• The crumbler – this one disintegrates before it even reaches your mouth. This doesn’t necessarily result in interrupted conversation, but ends up being problematic when you shake hands with someone and end up leaving a stick, flaky deposit in their palm

• The burner – you were warned about the heat but went for it anyway. If you were alone you would probably spit it out, but in the interests of politeness and retaining friends, you endure a scorched oesophagus 

• The stringer – this is reserved for molten- cheese filled croquetas.  Delicious, yes, but they leave the unsuspecting devourer s with frills around their lips reminiscent of Futurama’s Zoiburg.

The following will help you steer clear of the above pitfalls: small, savoury and succulent, these are the perfect canapés.  Indeed, they are suitable for consumption at any time. They are crisp on the outside and soft and light inside, flecked with molted feta and cheddar, and with a hint of the more exotic nigella seeds. This recipe makes 18 but I would urge you to double it as they are so addictive.  They are also ridiculously easy and quick to conjure up.

NB. these can be made gluten-free by simply substituting spelt flour with gluten-free)

Mini Feta & Cheddar Spelt Scones (makes 18)

 

Ingredients

100g sour cream

2 tbsp milk

80g mature cheddar cheese, grated

80g feta, roughly diced into 0.5cm cubes

50g unsalted butter, cold and roughly diced into ¾ cm cubes

200g white spelt flour (can substitute with plain flour or gluten-free)

¼ tsp baking powder

¼ tsp salt

½ tsp nigella seeds

[optional: ½ tsp cayenne pepper]

1 egg, beaten, to glaze

1 large baking tray lined with greaseproof paper

Method

1)    Preheat oven to 200°C. In a large bowl by hand, or in a food mixer fitted with a paddle, briefly mix together the sour cream, milk, cheddar, feta and butter. Pour in the flour, baking powder, salt and nigella seeds (and cayenne if using), and mix until just combined into a dough. You may need to knead the dough by hand very slightly for it to come together.

2)    Place dough onto a floured surface, pat into a square and roll it out to roughly 2.5cm thickness. Slice the dough into nine squares, like a noughts and crosses board, and then slice the squares diagonally to form 18 triangles.

3)    Arrange the triangles on the baking tray, leaving at least 3cm between them. Brush them lightly with the beaten egg and place in the oven to bake for 15-20 minutes until golden on the outside. They are best devoured immediately or on the day of baking. 

Adapted from Honey & Co's "Food From the Middle East" recipe for Bouikos

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