Comté scones from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orlando Mu
Really quick and easy to make, crunchy on the outside and tender within. Comté is France’s favourite and most readily available cheese, but you can use any strong hard cheese you fancy.
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Ingredients
- 184 ml whipping cream
- 100 g Comté or other strong hard cheese, grated
- 100 g butter, cut into cubes
- 2 tsp sugar
- 1 tbsp baking powder
- 280 g plain flour
- 1 large egg
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