jojopops70
Senior Member
Recipe from Paul Hollywoods 'British Baking'
First Published 2014
CHEESE AND CHIVE SCONES
MAKES ABOUT 15
500g strong white bread flour
80g unsalted butter, diced
150g Cheddar cheese, grated
1 small red onion, finely chopped
2 tsp chopped chives
2 medium eggs
1 tsp salt
5 tsp baking powder
250ml milk
TO FINISH
1 egg, lightly beaten, to glaze
25g Parmesan cheese, freshly grated
EQUIPMENT
A 7cm pastry cutter
1. Heat the oven to 220°C(conventional oven)/Gas 7.
2. Put 450g of the flour into a bowl, add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add the cheese, onion, chives, eggs, salt and baking powder and mix gently with a wooden spoon.
3. Add half the milk and turn the mixture gently to combine. Add the remaining milk a little at a time, bringing the mix together with your hand to form a very soft, sticky dough. You may not need all the milk.
4. Dust a work surface with most of the remaining 50g flour. Tip the dough onto it and sprinkle the rest of the flour on top. Fold the dough in half, then turn it 90° and repeat. Do this a few times until all the flour is incorporated and you have a smooth dough. It will also introduce air into the mixture, which will make the scones light. If the mixture is too sticky to handle, dust your hands with flour. Try not to overwork the dough.
5. Dust the work surface and dough lightly with flour, then gently roll the dough out to a 2.5cm thickness. Using a 7cm pastry cutter dipped in flour, stamp out rounds and place them on a baking tray. Don't twist the cutter, just press firmly, then lift up and gently press the dough out. Press together the trimmings and re-roll to make more scones.
6. Brush the tops of the scones with beaten egg and sprinkle with the Parmesan. Bake for 15 minutes, until risen and golden brown. Transfer to a wire rack to cool.
First Published 2014
CHEESE AND CHIVE SCONES
MAKES ABOUT 15
500g strong white bread flour
80g unsalted butter, diced
150g Cheddar cheese, grated
1 small red onion, finely chopped
2 tsp chopped chives
2 medium eggs
1 tsp salt
5 tsp baking powder
250ml milk
TO FINISH
1 egg, lightly beaten, to glaze
25g Parmesan cheese, freshly grated
EQUIPMENT
A 7cm pastry cutter
1. Heat the oven to 220°C(conventional oven)/Gas 7.
2. Put 450g of the flour into a bowl, add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add the cheese, onion, chives, eggs, salt and baking powder and mix gently with a wooden spoon.
3. Add half the milk and turn the mixture gently to combine. Add the remaining milk a little at a time, bringing the mix together with your hand to form a very soft, sticky dough. You may not need all the milk.
4. Dust a work surface with most of the remaining 50g flour. Tip the dough onto it and sprinkle the rest of the flour on top. Fold the dough in half, then turn it 90° and repeat. Do this a few times until all the flour is incorporated and you have a smooth dough. It will also introduce air into the mixture, which will make the scones light. If the mixture is too sticky to handle, dust your hands with flour. Try not to overwork the dough.
5. Dust the work surface and dough lightly with flour, then gently roll the dough out to a 2.5cm thickness. Using a 7cm pastry cutter dipped in flour, stamp out rounds and place them on a baking tray. Don't twist the cutter, just press firmly, then lift up and gently press the dough out. Press together the trimmings and re-roll to make more scones.
6. Brush the tops of the scones with beaten egg and sprinkle with the Parmesan. Bake for 15 minutes, until risen and golden brown. Transfer to a wire rack to cool.
) of butter in a scone!