DCSIMG

Recipe: Herby cheese scones

The Cooking School  head chef, Paul Johnson

The Cooking School head chef, Paul Johnson

Paul Johnson of The Cooking School at Dean Clough shows us how scones don’t have to be sweet to be tasty.

This week we’ll be looking at a fantastic recipe from The Chefs’ School that Amy, one of our young apprentices, is very fond of.

It’s a simple, savoury herb scone that’s a real treat with a hearty meat stew or even a lightly grilled fish. The beauty of it is that you can simply adapt the herbs in the recipe to suit the dish it is accompanying. For example, if you’re serving it with lamb stew, use rosemary - or if you want to serve it with grilled sardines, use chives.

I asked Amy what is it about this recipe that appeals to her most and whether it can be made in advance. Here’s what she said:

“This recipe is quick, easy and very adaptable. I personally like to swap the cheddar cheese for Gruyere for an extra cheesy kick, and instead of herbs I like to use sun blushed tomatoes.

If you’re planning to use these scones as an accompaniment to a meal they can be made in advance as they keep well for a couple of days, but for best results bake them fresh and serve them warm.”

TIP: These scones are not only great with most dishes, but they are fantastic on their own. Just refresh the cold scones in the oven for 2-3min and serve with creamy butter for a perfectly indulgent snack.

If you’re interested in finding out more, visit www.thecookingschool.co.uk

EQUIPMENT

- Mixing bowl

- Teaspoon

- Sieve

- Table knife

- Tablespoon

- Grater

- Small bowl

- Fork

- Flour dredger

- 6cm plain cutter

- Palette knife

- Baking tray - greased

INGREDIENTS

200g self-raising flour

1/2 teaspoon baking powder

50g butter

75g Cheddar cheese - grated

1 tablespoon fresh herbs e.g. basil, chive, thyme - torn

1 medium-sized egg - beaten

50ml – milk to mix

flour – for rolling out

HOW TO MAKE IT

1. Heat the oven to 2300C/Gas 8. Sieve the flour and baking powder into the mixing bowl. Add the butter, ‘cut’ and rub it in until the mixture resembles breadcrumbs.

2. Add the cheese and the herbs. Mix them in with the table knife. Make a well in the centre of the mixture. Crack the egg into a small bowl, beat it with a fork and pour it into the well.

3. Add 2 tablespoons of milk and mix with the knife to form a stiff, dryish dough. Add more milk if needed.

4. Lightly flour the work surface. Knead the dough very briefly and press it out to a 3cm thickness. Cut out the scones with the cutter and place them on the baking tray.

5. Bake for 8-12 minutes until well-risen and golden brown. Serve the scones warm, either on their own or with soup or cheese.

This recipe makes 6-8 scones.

 

Comments

 
 

Back to the top of the page