Monday, 3 February 2014

Cheese & Herb Scones



Cheese and herb scones

Cheese scones have always been one of Andy's favourites. While I'll go for fruit scones as my first preference, he will always order cheese if we see them in a cafe. I find this highly amusing, since in general he has the sweet tooth and I'm looking for savoury options. As with anything, homemade is so much better than you'll ever find in the shops (especially if you eat them warm from the oven.)

You can pretty much mix and match types of cheese and your favourite herbs. This time I used a mixture of cheddar (for flavour) and red Leicester (for colour). I happened to have flat leaf parsley in the kitchen, which worked really well, but usually I'd go for something more robust (and less "leafy") like rosemary, chives, or sage.

Scones are a great way of using up soured milk, so if you have some milk that's no longer tasting nice in your coffee, this is a perfect way to avoid it going to waste. If you don't have soured milk but still want scones, you can use buttermilk, or regular milk and 1tsp lemon juice.

You can either make individual scones or large ones for sharing: the only thing that changes is the cooking time. I made one with half the mixture, which took 15 minutes to bake, and smaller ones (2in across) that were done in 10 mins.

Cheese & Herb Scones

Cheese & Herb Scones
Makes 16 small or 2 large

200g (8oz) self raising flour
1tsp baking powder
½tsp salt
50g (2oz) butter
50g (2oz) cheese
black pepper (to taste)
large handful of herbs
1 egg
100ml (3½fl.oz) soured milk or buttermilk

  1. Preheat the oven to 200°C (390°F).
  2. Sift together the flour, baking powder, and salt in a large mixing bowl.
  3. Rub the butter into the flour, to make a mixture with the texture of breadcrumbs.
  4. Grate the cheese, and reserve a little for sprinkling on the tops.
  5. Add most of the cheese to the bowl, and season with black pepper and herbs. Stir to combine.
  6. Break the egg into the middle of the bowl, and add a little of the milk. Start to pull the mixture together, adding extra milk as required to make a soft (but not sticky) dough. Don't knead it beyond the necessity of combining the ingredients.
  7. Roll out the mixture to about 2.5cm (1in) thick, and cut scones with a pastry cutter. Alternatively, for large scones, divide the mixture into two and shape each half into a circle, then score the top to about half-way down.
  8. Brush the tops of the scones with a little extra milk, and sprinkle with cheese.
  9. Arrange on a floured baking tray, and bake for 10-15 minutes (depending on the size you chose).
Cheese & Herb Scones


2 comments:

Rachel said...

Milk and lemon juice to substitute for buttermilk? Must make a note of that one - thanks!

Charlotte Klein said...

I just made a bread that looked pretty similar (though I don't think it tasted nearly as good). These look great (plus, scones are perfectly proportioned). Thanks for another great recipe!

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