This cheese and caraway scone recipe is inspired by my love for Agatha Christie’s elderly amateur detective, Miss Marple. When I read At Bertram’s Hotel for the first time as a teenager, I was intrigued by the description of seed cake served as part of the hotel’s sumptuous afternoon tea. I remember my Mum baking me a seed cake so I could taste a treat that would no doubt meet with Miss Marple’s approval.

An old-fashioned bake, seed cake is made with caraway seeds. Apparently, these cakes were traditionally handed out to farm labourers after the autumn ploughing was done, so it’s an appropriate cake to bake at this time of year.

I have to admit, though, that I much prefer the flavour of caraway in savoury dishes, and my Mum came up with this recipe for Cheese and Caraway Scones that is truly delicious. These scones are best served warm from the oven, slathered with butter!

Cheese and Caraway Seed Scones

Ingredients:

225g self-raising flour

1/2 tsp of baking powder 

pinch of salt

45g unsalted cold butter, in small cubes

50g grated Emmental cheese

1 tsp caraway seeds

125ml whole milk

Additional milk to brush tops of scones

2 Tbsps additional grated Emmental mixed with 1/4 tsp caraway seeds (set mixture aside to sprinkle on top of scones before baking)

Method:

Preheat oven to 220C (200C Fan). Line a baking tray with baking paper.

1) Combine the flour, baking powder, salt and cubed butter in a food processor and process until the mixture resembles fine breadcrumbs.

2) Add the grated Emmental and caraway seeds, processing lightly to mix. Then slowly pour in the milk and process until the mixture begins to clump together. 

3) Remove the mixture from the food processor and bring together into a ball on a lightly floured surface with your hands. Then roll out with a rolling pin until 2 cms thick. Using a round pastry cutter, cut into 7-8 scones. Place on a lined baking tray.

4) Brush the top of each scone lightly with milk and sprinkle the top of each scone with the reserved cheese and caraway mixture. 

5) Bake for 12 to 15 minutes in preheated oven until scones are a golden colour.

To serve:

These are delicious served warm, split and buttered and the halves may also be spread with plain or herby cream cheese if so desired. Enjoy!