I hope you’re still in the baking mode! It’s wonderful that you vere so excited for this recipe.
There are many ways to Rome and there is perhaps even more ways to make a delicious scone, but here is one with a twist I hope you’ll like.
I love scones with salty butter.
It’s just one of those things I choose to fully accept, scones are here to stay.
One day we all sat down on a sunny porch and indulged without any reservation on delicious scones with clotted cream.
It was simply heaven.
The day before, my beloved mother and I had braved a storm with sideways rain and headed down to a lake.
Sadly there were no one willing to take us out on the water, so we enjoyed refuge in a nearby greenhouse cafe.
As the rain poured down outside and sailed down the glass walls of the greenhouse we listened to piano music while nipping to warm tea and ate scones with clotted cream.
Wonderful scone memories indeed.
This little recipe is more of a snack and has a cheese and rosemary twist I hope you’ll enjoy.
Oh, and after I’d patiently rolled out and cut cute little scones out of the dough for too long I though; ‘Sod this’, and made simple scone sticks from the rest of the batch.
I hope I don;t offend any brit by messing up their scones, but I was rather pleased with my “new” invention of the scone stick that with a dash of butter is such a pleasure to dip in a warm winter soup;)
What you need:
250g / 9 oz Self -raising flour. (If you use normal flour just add 2ts of baking powder.)
50g / 2 oz Salted butter
50g / 2 oz Edamer or Gruyer cheese, or any other cheese you like that melt well.
50g / 2 oz Camembert or Brie
150ml / 5fl oz Milk. You can still use it if it’s gone sour;)
Pinch of salt
Sprigs of fresh herbs such as Rosemary and Thyme
1 Egg yolk, for brushing the scones with.
How to make
Preheat oven to 220 C or 425 F.
In a bowl sift flour and salt.
Rub the butter into the flour between your fingers until the mixture resembles fine breadcrumbs.
Chop the fresh rosemary or thyme finely and add or ad as much of dry herbs as you please.
Add the cheese (Grate the Edamer or Gruyere, and cube the Brie or Camembert.)
Add the milk and stir gently until you have a loose dough. Overworking this dough will leave the scones heavy.
Pour pout the dough on a floured surface and quite lightly, “knead” it.
Now here you either:
With a rolling pin or with your hands work the dough out to become flat and ca 2 cm thick and cut out the scones with a glass or your scone cutters.
You cut the dough up in small meat ball slices and roll the dough into sausages as long, short, thick or thin as you like.
Grease a baking tray, dust a bit of flour and arrange your scones.
Brush a bit of beaten egg yolk on top, sprinkle with some cheese and or add a sprig of herbs if you like. This is not a must, as for any recipe this is a mere suggestion;)
In 10-15 min your scones a lightly golden and ready to be devoured on their own with butter or dipped in a warm tomato soup.
Thank you Katie!