Goat’s cheese and oregano scone loaf

Goat’s cheese and oregano scone loaf

How to Cook Bread
1 medium loaf
Peter Cassidy

Serve this scone loaf in thick slices with a Greek salad, or other main course salad for a lovely summer lunch.


Quantity Ingredient
110g firm goat’s cheese
1 oregano sprig
1 lemon
225g self-raising flour, plus extra to dust
1/2 teaspoon salt
55g butter
150ml buttermilk, (see note)
1 egg


  1. Heat the oven to 220°C. Crumble the goat’s cheese into a bowl. Finely chop enough oregano to give you 1 tsp, and finely grate the lemon zest; add both to the bowl.
  2. Sift the flour and salt into a separate bowl. Cut the butter into small pieces, stir into the flour and rub it in using your fingertips, until the mixture resembles coarse breadcrumbs.
  3. Stir in the goat’s cheese mixture, then pour in the buttermilk and mix to a soft, spongy dough, using a cutlery knife.
  4. Tip the dough onto a floured surface and shape into a round loaf, about 5–6cm thick. Place on a lightly floured baking sheet. Using a large knife, make a lattice pattern on top of the loaf with shallow cuts. In a small bowl, beat the egg and brush it over the top of the loaf.
  5. Bake in the oven for 10 minutes, then lower the oven setting to 190°C and bake for a further 20–30 minutes, or until the loaf is well browned and cooked through. Remove to a wire rack to cool.

A note on buttermilk...

  • If you cannot find buttermilk, use milk and add 2 tsp cream of tartar to the dry ingredients. Alternatively, add 2–3 tbsp lemon juice to ordinary milk and leave in a warm place for 10–15 minutes to sour the milk, which will provide enough acidity for the dough.
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