A scone, but with a twist! That’s right my friends, this is a cheesy and raisin scone! Or it could be called a gluten free style Flaouna! A Flaouna (Greek: φλαούνα, Turkish: pilavuna) is a cheese-filled pastry hailing from the island of Cyprus, which may includes raisins and garnished with sesame seeds. Flaounes are traditionally prepared for Easter as well as Ramadan by Muslim Turkish Cypriots. There are other names floating about that you may hear such as Vlaouna, Fesoudki (Greek: :φεσούδκι) or even Aflaouna!
Creating the Flaounes is usually a family affair like many traditions! There is even a Guinness world record for the largest Flaouna ever made in 2012 by a company called Carrefour in Limassol!
I didn’t use sesame seeds as my brother is allergic to them, and in a traditional flaouna, ground mahlepi and mastic are used. You could add them in the recipe, but only a teeny tiny amount, (¼ of a teaspoon) as it will make the recipe far too strong otherwise! I would also only choose 1, either mahlepi or mastic! If you do decide to add these ingredients, it may be a good idea to add them to the mixture the night before.
Cheese and Raisin Scone
- FOR THE DOUGH
- 500g plain gluten free flour sainsburys
- 2 eggs
- 1 tsp baking powder
- 1 tsp sugar
- 125 g butter, melted
- 1 tsp gluten free quick yeast doves farm
- pinch salt
- 80 ml warm milk
- 60 ml warm water
- FOR THE FILLING AND GLAZING
- 500 g Cheese I used 250g cheddar, 250g mozarella but you can use any cheese, even halloumi!
- 30 g gluten free self raising flour sainsburys
- 1 tsp baking powder
- 120 g raisins
- 1 egg, whisked (for glazing)
- 60 g sesame seeds for glazing optional
- In a bowl, grate the cheese as finely as you can. Add the beaten eggs, the raisins and the self raising flour and mix thoroughly. Cover with cling film and place in fridge.
- Start preparing the dough. In a large bowl, sift the flour, add the salt, baking powder and yeast powder and mix thoroughly.
- Add the butter, the eggs and gently mix the dough with your fingers.
- Add warm water and warm milk slowly slowly. Make sure it's warm and not hot as it will kill the yeast.
- Knead the dough for a few minutes until the mixture is firm. If the dough is too wet, add a little more flour. Cover the dough mix with cling film and place in warm area for 2 hours or until it has doubled in size.
- Take the filling mixture out of the fridge and the dough. Divide the dough into small sections and roll out into a circular shape. It will make around 10 medium sized cheese scones.
- Take a small part of the filling and roll into a ball in your hand. Place filling in the middle of the circle of dough. Brush with a splash of egg for the glazing and wrap dough around the ball, making a circular ball.
- Repeat until you have used up all the dough and all the cheese filling.
- Place scones in a pre-heated oven at 180°C for around 40 mins until they are golden brown!
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