Cheese and mixed herb scones
Cherie Denham's cheese scones are the ultimate treat with vegetable soup – a marriage of tangy cheese and herbs strewn over a soft scone.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Baking sheet
- Mixing bowl
- Pitcher
- Whisk
- Chef's knife
- Spatula
- Circular pastry cutter
- Cooling rack
- Oven
- Kitchen scale
- Measuring spoon
- Pastry brush
- Grater
- Cutting board
- Rolling pin
- Fork
Ingredients
- 340g self-raising flour, plus extra to dust
- ½ tsp baking powder
- 1 tsp salt
- Pinch freshly ground black pepper
- ¼ tsp cayenne pepper
- ½ tsp mustard powder
- 85g unsalted butter
- 1 tbsp freshly chopped mixed herbs (such as rosemary, thyme and chives)
- 140g mature cheddar, coarsely grated
- 1 medium free-range egg
- 170ml buttermilk
- 30g mature cheddar, coarsely grated
- ½ tbsp freshly chopped herbs (such as thyme and chives)
- 1 medium free-range egg, beaten
- You’ll also need
- 6.5cm circular pastry cutter
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