Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Italian cheese scone loaf

Cooking time: 
15-30 minutes
Preparation time: 
10-15 minutes
  • 450g self-raising flour
  • 2tsp baking powder
  • Pinch of salt
  • 125g slightly salted butter, cold and cut into small cubes
  • 1-2tbsp fresh thyme
  • 2 large free-range eggs
  • 200ml of whole milk
  • 150-200g gorgonzola cheese
  • 2 heaped tbsp of red onion chutney
  • Pyrex Asimetria 26cm loaf pan
  • Non-stick baking parchment
  • Pyrex 1 litre mixing bowl
  • Round-ended metal knife
  • Fork
  • Pastry brush
  • Pyrex 0.25 litre measuring jug
  1. Preheat the oven to: electric 220°C / electric (fan) 200°C / gas mark 7.
  2. Grease and line your loaf tin.
  3. Sieve the flour, baking powder and salt into a large mixing bowl and stir together.
  4. Add the butter and using your fingertips, pinch and rub in the butter until your mixture resembles fine breadcrumbs, then stir through the fresh thyme.
  5. In a Pyrex jug, measure your 200ml of milk, add the eggs and lightly beat together.
  6. Make a well in the dry ingredients and pour in ¾ of the milk and egg mixture.
  7. Using your knife, cut through the flour and milk, dragging the flour down into the liquid and mix the mixture together mainly with this cutting action. Be careful not to overwork the dough.
  8. When it has mostly come together, use your hands to bring the dough together and very slightly knead, it so you have a quite smooth ball of dough.
  9. Divide the dough in half and pat one half gently into the bottom of the loaf tin.
  10. Next spoon over the onion chutney and spread over the dough.
  11. Follow this with a layer of sliced/crumbled cheese to cover the whole surface.
  12. Then gently shape the other half of the dough into a rectangle roughly the size of the tin and gently put this on top of the cheese, patting gently and tucking it in around the edges of the tin.
  13. Brush the top of the loaf with the remaining milk and egg and bake in the oven for 30 minutes.
  14. Leave the loaf to cool for 10 minutes in the tin before turning out as the cheese will be molten when it comes out of the oven.
  15. This loaf keeps for 1-2 days but is best enjoyed on the day of baking, whilst still slightly warm. You can pop it in the oven to reheat it for 10 minutes.

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