Having been away last weekend, my early week baking went out the window. We managed until Saturday when bread was needed!
This week, it was strong flour, spelt and some GF brown teff:
On the cheese scone front, I have normally used what has been requested in the recipe, in this case Plain (All Purpose) flour. However, when I had run out of this before, I used strong bread flour and they were so much better. So that is what I have stuck with. I also add a good pinch of mustard powder to help bring out the cheese taste, as well as putting a slice of cheese on the top of each scone before baking: