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Smoked Cheddar Scones

Smoked Cheddar Scones

cheese_scones_2

 

Applecross Smoked Cheddar Cheese & Chives Scones

Makes 16 scones - Time taken 30 minutes. Serve with Applecross Cold Smoked Sea Trout
or Cold Smoked Salmon & Lemon Flavoured Quark.

 

Ingredients:

250g (8oz) self-raising flour.
1 tsp baking powder.
1/2 tsp salt, black pepper.
75g (3oz) chilled butter.
2 tbsp fresh chopped chives.
125g (4oz) Applecross smoked cheddar cheese.
1 tbsp whole milk (for brushing).
175ml (6fl oz) buttermilk or buttermilk substitute (6fl oz whole milk, add 1 tbsp lemon juice, stand for 5 mins, then use as required).
1/2 tsp cayenne pepper (optional).
Slices of Applecross cold smoked salmon or sea trout.
250g tub of Quark (a spoonable soft cheese). Mix with zest and juice of a lemon.
(Lemon flavoured Quark is available at the supermarket).

 

Method:

Use a 6 cm (2 1/2") cutter.

Preheat the oven to Gas 7, 220 degrees C.
Sift flour, baking powder and cayenne pepper into the bowl of a food mixer.
Add salt, black pepper and butter, whiz to fine crumbs. Transfer to a larger bowl and stir in 100g (3 1/2 oz) of cheddar cheese, add the chives.
Gradually pour in the buttermilk, stirring to a soft dough.
On a lightly floured surface, flatten the dough with your hand to 2 cm (1") thick.
Dip the cutter into flour and cut out the rounds, re-roll the dough as needed.
Place rounds on a baking tray lined with grease proof paper, brush with milk and scatter over the rest of the cheese.
Bake for 12-15 mins or until risen and golden brown. Cool on a wire rack.
Split scones and place a spoonful of quark on each side, top off with a generous slice of cold smoked sea trout or salmon and a grind of black pepper.

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