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Ruby Tandoh's Cheese and chive scone bites

These are smaller than normal scones, and so rich with molten cheese that there

s no need to split them or bother with the hassle of providing knives, butter

and condiments. Just serve them as they are, still warm from the oven and enjoy

in a couple of quick, greedy bites.

Makes 24-30

40g butter

300g plain flour

4 tsp baking powder

A pinch of salt

150g cheddar, coarsely grated

50g parmesan, finely grated

25g chives, finely chopped

150ml milk

2 tsp dijon mustard

1 egg, lightly beaten, to glaze

1 Preheat the oven to 200C/400F/gas mark 6. Rub the butter into the flour until

no visible chunks of butter remain. Stir in the baking powder, salt, cheeses

and chives. In a separate bowl, whisk the milk and mustard together then add

this to the dry ingredients. Mix gently together you want to avoid kneading

the dough or working it any more than is necessary, otherwise the dough will

toughen and the resulting scones will be heavy.

2 As soon as the ingredients come together to form a shaggy, slightly sticky

dough, stop mixing. Tip the dough out on to a well-floured work surface and pat

it gently to 2cm thick. Use a small round pastry cutter no bigger than 4cm

diameter to cut circles out. Dust the pastry cutter with flour ifyou find it

sticking to the dough. Gather offcuts, lightly pat together and repeat.

3 Arrange the dough circles over a couple of baking trays. Brush the tops of

the scones with a little egg wash, taking care not to let the glaze run down

the sides. Bake in the preheated oven for 15 minutes. When done, the scones

should be well-risen, golden and firm to the touch. Leave to cool and firm for

10 minutes or so. Best eaten while still slightly warm from the oven.