Friday, September 30, 2016
Monday, May 3, 2010
Spicy Cheese Scones
Ingredients
250g plain flour
Pinch of salt
1 tsp cream of tartar
½ tsp bicarbonate of soda
Pinch of cayenne pepper
50g cold butter, diced
1 tsp caraway seeds
75g grated mature Cheddar
1 medium egg, lightly beaten
About 150ml milk
Method
Preheat the oven to 220°C, gas mark 7.
Oil a baking sheet.
Put the flour, salt, cream of tartar, bicarbonate of soda and cayenne in a food processor. Whiz briefly. Add the butter and process to fine crumbs. Tip into a bowl, stir in the caraway and Cheddar. Add the egg and enough milk to form a very soft dough. Turn on to a floured surface, dust with more flour and roll out to 1.5cm-2cm thick. Stamp out scones with a 3.5cm cutter. Put on the baking sheet. Bake for 8 minutes or until golden. Serve hot, warm or cold.
250g plain flour
Pinch of salt
1 tsp cream of tartar
½ tsp bicarbonate of soda
Pinch of cayenne pepper
50g cold butter, diced
1 tsp caraway seeds
75g grated mature Cheddar
1 medium egg, lightly beaten
About 150ml milk
Method
Preheat the oven to 220°C, gas mark 7.
Oil a baking sheet.
Put the flour, salt, cream of tartar, bicarbonate of soda and cayenne in a food processor. Whiz briefly. Add the butter and process to fine crumbs. Tip into a bowl, stir in the caraway and Cheddar. Add the egg and enough milk to form a very soft dough. Turn on to a floured surface, dust with more flour and roll out to 1.5cm-2cm thick. Stamp out scones with a 3.5cm cutter. Put on the baking sheet. Bake for 8 minutes or until golden. Serve hot, warm or cold.