I had my creative cap on recently for a themed menu and the cheese course came up with a dish with cheese scones, brie, winter truffle and watercress.
I love making scones although I don't get to make them very often, however with Christmas on it's way and people having some time on their hands to spend with family and friends I thought I would share my cherished recipe for you all to try.
It's a great little afternoon cooking session to have the children help and you have lovely treats in about an hour or so!
You don't have to finish with truffles and brie as I did, maybe try cream cheese and smoked salmon or if you perhaps creme fraiche and watercress.
Ingredients
560g Plain Flour
120g unsalted butter
30g baking powder
15g castor sugar
15g honey
50g beaten egg
15g salt
50g yogurt
185g milk
300g grated cheddar
egg yolk for glazing
molden salt
Method
pre heat the oven to 180ºc
using a paddle on a mixer, rub the butter, sugar, salt, honey, baking powder, cheddar and flour together slowly until the mix becomes crumbly
beat the yogurt and milk into the egg and pour it into the crumbly mix whilst the mixer is going. As soon as it comes together to form a dough stop the mixer and rest for 5 minutes.
place the mix on a floured chopping board and roll out to a thickmess of around 2-3 cm. Using a small round cutter dipped in flour cut out your scones and place them on a baking tray lined with baking paper.
You can re-roll the dough up to 3 times to use it up cutting more scones out. The recipe will make around 12 6cm scones.
brush the top of each scone with egg yolk and sprinkle with molden salt.
leave to rest for 10 minutes then bake for 12-15 minutes until light and golden brown.
cool and serve.
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