Vous reviendrez encore et encore sur cette recette facile de scones au fromage. Notre cheddar extra-mûr Black Bomber, riche et crémeux, leur confère une délicieuse profondeur de saveur, rehaussée par une pincée de paprika fumé. Servez-les chauds a...
Vous reviendrez encore et encore sur cette recette facile de scones au fromage. Notre cheddar extra-mûr Black Bomber, riche et crémeux, leur confère une délicieuse profondeur de saveur, rehaussée par une pincée de paprika fumé. Servez-les chauds avec beaucoup de beurre et une cuillerée de chutney à la rhubarbe et au gin pour une touche savoureuse au thé de l'après-midi.
METHOD
Heat the oven to 200C.
Sift the flour and paprika into a large mixing bowl.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in 75g of the grated Black Bomber, reserving 25g.
Gradually add in the egg and milk mixture and mix until you have a soft dough (a little more milk can be added if the dough is dry).
Lightly flour a work surface and turn out the dough. Gently knead it together and pat down until approximately 2cm thick. Cut into rounds using a 5-6cm metal cutter.
Place scones on a lightly greased baking tray and brush the tops lightly with milk, then sprinkle the remaining 25g grated cheese on top of the scones.
Bake for approximately 15 minutes until risen and golden brown.
Place on a wire rack to cool and serve immediately with butter and Rhubarb & Gin Chutney.
METHOD
Heat the oven to 200C.
Sift the flour and paprika into a large mixing bowl.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in 2.6oz of the grated Black Bomber, reserving 0.9oz.
Gradually add in the egg and milk mixture and mix until you have a soft dough (a little more milk can be added if the dough is dry).
Lightly flour a work surface and turn out the dough. Gently knead it together and pat down until approximately 2cm thick. Cut into rounds using a 5-6cm metal cutter.
Place scones on a lightly greased baking tray and brush the tops lightly with milk, then sprinkle the remaining 0.9oz grated cheese on top of the scones.
Bake for approximately 15 minutes until risen and golden brown.
Place on a wire rack to cool and serve immediately with butter and Rhubarb & Gin Chutney.
Rehaussez vos repas, vos pique-niques et vos fêtes avec nos recettes exclusives, élaborées par nos chefs pour célébrer les saveurs primées de vos fromages, chutneys et fromages préférés de Snowdonia.
