Scones with cheese and nuts from Hannah Miles

A few weeks ago I went to library and since I had little time I have trawled through the books without gluten, because, basically, I prefer the books of recipes rather normal, then transform it gluten free and make in my case! … But the cover was just beautiful inside me and I hoped that the recipes were expressed in simple flour and natural .. The book was sealed and could not see. The author is British, is called Miles and Hannah is not celiac, but she is cooking for a friend who is, so did this cookbook nice but nothing extravagant. Simple recipes with the classic words tot g gluten free flour. In Britain they have the flour mix. As in a lot of Countries.
Anyway, it’s cute, beautiful images and simple things very well explained!
For you I tried the recipe of amazing Scones, I have always heard of but I had never eaten. You can not imagine how they felt my taste buds! Delicious, and an amazing texture, crunchy outside and sand inside … Amazing!!! my mouth was on a party !!!! You can make them larger or smaller and serve as an appetizer … just addictive! So … good luck !!!
Makes about 12/16 pc
350 grams of flour without gluten (bread mix)
4 tbs of baking powder
100 g of almond flour
115 grams of cold butter into cubes
100 grams of finely chopped walnuts
200 gr of  Cheddar ( you can also use emmental or similar, I’ve found Montasio, Italian cheese)
1 teaspoon Dijon mustard
200 ml of buttermilk (which I replaced with a jar of yogurt and half a cup of milk)
1 beaten egg yolk
poppy seeds and black sesame to decorate
Preheat the oven to 190 ° ventilation.
In a bowl place the flour, baking powder, almonds and the butter into small pieces, then crushed with the help of the fingertips. Add the grated cheese, walnuts and mustard. Mix well and add the buttermilk, gradually, check the consistency, must be as dry as the pastry. It could avanzarvi buttermilk.
Put the dough on a floured surface and roll it out with a rolling pin to a thickness of 2.3 cm, cut with a mold biscuits or pastry rings from about 6/7 cm in diameter all the scones and place them on a baking sheet, a little bit spaced.
Pass with the beaten egg yolk and decorate with the seeds they prefer.
Bake at 190 degrees for about 15-20 minutes, to see if they are ready to be golden and you will have to tap the surface to feel as if they were empty.
Remove from the oven and let cool.
To preserve them, freeze them as soon as they cool, just pull them out of the freezer and heat in oven for 5 min and will be perfect!
I’m sure they are going to love !!!

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