Salwaa’s Cheese Scones
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
2 cups self-raising flour, plus extra for rolling out
1 level tsp baking powder
Pinch of salt
55g butter, chilled and cut into small cubes
1/3 cup caster sugar
150ml buttermilk (approx)
125g French Blue Cheese or any strong cheese of choice
Pre-heat the oven to 200°C. Sift the flour, baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar. Cut the cheese into small cubes. Add the cheese and buttermilk to the flour mixture.
Mix into a soft, but not sticky, dough. Lightly flour your hands and bring the dough together, handling it as little as possible.
Leave the dough to rest for 30 minutes. Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as many scones as possible. I’ve used a square cookie cutter this time.
Transfer the scones onto a baking tray. Leave a space in between as the scones will spread somewhat. Gather the remaining dough together and repeat until used up. I got about 12 scones out of this mixture.
Brush the tops with milk or beaten egg. Dust with mixed herbs. Bake for 12-15 minutes until risen and golden. Cool on a wire rack until just warm, or leave to go completely cold. I served mine warm with lashings of butter.
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Posted on 02/07/2011, in Cheese Scones, Scones and tagged Cape Malay, cape malay cooking, cheddar scones, Easy, ramadan, salwaa smith, Scones. Bookmark the permalink. Leave a comment.
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