LOCAL CHEF RYAN BROKENBROW'S RECIPE
Cheese & Onion Scones
Indulge in some moreish savory scones, try my two different fillings 1. Mrs Darlingtons Spicy Tomato & Sticky Onion Chutney with Lye Cross Cheddar 2. Caprese with Pesto!
Ingredients
- 250g x Self Raising Flour
- 75g x Butter (Chilled, Diced)
- 10g x Nigella Seeds
- 100g x Grated Cheddar (plus a little extra on top)
- 1 tsp x Baking Powder
- 1/2 tsp x Dried Oregano
- Pinch of Cayenne Pepper
- 100ml x Milk (Plus 1 x tbsp for glazing)
- Seasoning
Yellow tail shiraz
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Method
Indulge in some moreish savory scones, try my two different fillings 1. Mrs Darlingtons Spicy Tomato & Sticky Onion Chutney with Lye Cross Cheddar 2. Caprese with Pesto – They are also great served alongside soups and stews, they also freeze well.
Heat the oven 200C/Fan 180C/Gas 6
Sift the flour, baking powder into a bowl
Add the nigella seeds, oregano, cayenne pepper and seasoning
Mix in the diced butter (or use a stand mixer) to breadcrumb stage
Now add the grated cheddar and the milk until it has combined into a dough.
Roll out to 2cm thick and use a cutter to cut out the scones and place on a greaseproof lined baking tray.
Brush with a little milk to create a nice glaze and a extra little grating of cheese over the top.
Then bake for 20-25 mins until golden brown and risen.
Spoon a nice amount of Mrs Darlingtons Spicy Tomato & Sticky Onion Chutney wand slice a few slices of Lye Cross Cheddar cheese and put that into the scone.
For the Caprese and pesto, spoon some pesto into a cut scone then add a thick slice of mozzarella, tomato and a few basil leaves.
- Try not to overmix the dough as the gluten will tighten and you wont get a good texture and rise on the scones.
- These scones are also great served alongside soups and stews.
- They also freeze well!
