Blue Cheese and Raisin Scones from The Vegetarian Kitchen by Prue Leith and Peta Leith
These savoury scones make a fantastic accompaniment to a creamy soup (like our Really Easy Cauliflower Soup) as an alternative to bread or crackers. In this recipe they’re cut smaller than a usual...
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Cooking tools:
- Cookie cutter
- Chef's knife
- Oven
- Baking sheet
Ingredients
- 80 g raisins
- 1 large egg
- 135 ml cold whole milk plus an extra splash
- 225 g self-raising flour plus extra for dusting
- ½ tsp baking powder
- a pinch of table salt
- 55 g cold unsalted butter, cut into rough cubes
- 90 g Roquefort cheese, cut into chunks
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