The Iron Kettle B&B is a six-room inn located in Comber, Ontario. Its owners Ben and Ginette are passionate about everything Ontario and are advocates for local food. The Iron Kettle is a multi-award-winning, Feast On certified business that truly features Ontario Farm to Table.
Ben and Ginette provide hospitality and culinary experiences to their guests, one of which is an Afternoon Tea. The crown jewel of their Afternoon Tea is “THE SCONE”, which is featured in this recipe. The subtle flavor of the cheddar adds a creaminess to the scone, and the spelt flour adds texture to the bite. When asked to be a part of the amazing Savour Ontario initiative, it was clear that scones were going to need to be made….by all!
This recipe is part of the Savour Ontario at Home series featuring top Ontario chefs and tastemakers. Sign up to receive the complete digital collection of recipes at: savourontarioathome.ca.
AGED WHITE CHEDDAR & SPELT SCONES
- prep time: 15 min
- bake time: 30 min
- yields: 12 scones
WHAT YOU NEED
- 1 ½ cups all-purpose flour, plus more for dusting
- ½ cup spelt or whole wheat flour (if unavailable, you can also use all-purpose flour)
- ½ cup granulated sugar
- ½ tsp kosher salt
- 1 tsp baking powder
- ½ cup Ontario butter, salted and FROZEN
- ½ cup Ontario sour cream
- 1 large egg
- 1/3 cup local Cheddar cheese, finely shredded
- Pre-heat oven to 400°F (200°C).
- Mix together the flour, sugar, baking powder and salt in a large mixing bowl.
- Using the finest grate, grate the frozen butter into the flour mixture.
- Mix the egg and sour cream together.
- Fold the sour cream mixture into the dry mixture, working it in until fully combined. Mix in the shredded cheese.
- Divide into two equal rounds, patting each into a 1-inch thick circle, and cut into six equal circles or triangles.
- Bake on a parchment-lined baking sheet for 15-25 minutes (depending on the size), until the scones are golden brown.
- Let cool before eating. Stays fresh for 2 days.