Someone asked me whether you could adapt a scone recipe by adding cheese, and maybe not adding sugar. The answer is no. They are different. There is a lot less flour and butter, so the texture is slightly lighter. I used Cheddar cheese in mine, just because that's what i had in the fridge, but any hard cheese would work well. A Red Leicester would look lovely.
Ingredients:
225g self-raising flour
1 pinch of salt
1 teaspoon baking powder
55g butter
120g Cheddar cheese
1 teaspoon mixed herbs
1 egg
50ml milk mixed with 50ml water
I managed to get 7 scones out of this recipe, using a 7cm cutter.
The scones are really easy to make. I think that 120g of cheese is enough, but feel free to add some more.
Mix the flour, butter, salt, baking powder and herbs together with the mixer until you get fine crumbs. Then add the cheese.
Then using the bread hook, or a spoon, mix in the egg.
This next bit is the tricky bit. You need to add the milky water until you get a dough. You may not need all the liquid, so don’t worry if there is a little left over. Some recipes just use milk, but adding some water helps the scones to rise, as it creates some steam in the oven.
There is no need to roll the scone dough with a rolling pin. You should just press it down with your hands until it is around 2cm thick and then cut out the scones using your cookie cutter.
Place on a greased baking try and cook for 15 – 18 minutes at 180 degrees. The scones are ready when they are firm to touch and are going brown.
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