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CHEDDAR SCONES


CHEDDAR SCONES

Makes 12-15

Ingredients:

200g self-raising flour, plus a little extra for dusting

50g butter, at room temperature

25g oats

75g grated cheddar cheese, plus extra for topping

150ml milk

Method:

Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.

Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.

Cheddar Scones


Cheddar Cheese Scones

Makes 12-15

Ingredients:

200g self-raising flour, plus a little extra for dusting

50g butter, at room temperature

25g oats

75g grated cheddar cheese, plus extra for topping

150ml milk

Method:

Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.

Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.

Cheese Scones


Salwaa’s Cheese Scones

Cheese Scones

Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
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

Method:
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.

Cheese Scones Serve With Butter

Shop online at http://www.capemalaycookingdelights.com

Blueberry & Vanilla Scones


Blueberry & Vanilla Scones

Makes 8

Serve the warm scones with a dollop of clotted/freshly whipped cream and the vanilla strawberries

Ingredients:

225g self-raising flour

Small pinch of fine salt

½ tsp baking powder

50g caster sugar, plus 1 tsp for sprinkling

75g unsalted butter, cubed at room temperature

75g fresh blueberries

2 tbsp soured cream

1 large egg

1 tsp vanilla essence

 

Method:

Heat the oven to 200C.

Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.

In a jug, whisk together the soured cream, egg and vanilla. Add to the dry ingredients and mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. It’s important not to over-mix or knead the dough to keep the scones light.

Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar.

Bake in the oven for 10-12 minutes until risen and golden. Transfer to a cooling rack.

Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, vanilla essence together with 1-2 tbsp water, until the sugar has dissolved, then simmer for 2 minutes until syrupy. Pour over the strawberries, toss and leave to cool until ready to serve.

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