Sunday, January 8, 2012

Savory Cheese Scones

17 1/2 ounces self-raising flour, plus extra for dusting
1 teaspoon baking powder
1 teaspoon mustard powder
3/4 teaspoon salt
9 T unsalted cold butter, cut into small pieces
7 ounces bleu cheese or cheddar cheese
3 teaspoons finely chopped chives or thyme
1 teaspoon freshly ground black pepper
2 eggs, lightly beaten
8 1/2 ounces milk, plus extra for brushing
45 walnut halves

Preparing the scones:
Preheat the oven to 400 degrees F. Line baking sheets with parchment.

Sift the flour, baking powder, mustard and salt into a bowl. Rub in the butter until the mix resembles coarse breadcrumbs. Stir in the cheese, herbs and pepper. Make a well in the center and use a knife to mix in the eggs and enough milk to make a fairly soft dough. Do not overwork or the scones will be tough.

Lightly dust a work surface with flour. Gently roll or pat out the dough to 1/2-inch thick. Dip a 1 1/2-inch round or square cutter in flour and cut out the dough. Pat together the scraps, roll out again and cut more scones. Transfer to the baking sheets, brush with milk and place a walnut half on top of each one. Bake for 10 to 12 minutes, until golden and risen.

Makes 45 small scones


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