Cheese Scones and fiery sun-dried tomato pesto

Thu, 26 July 2018

When most people think of scones, they think sweet classic currant scone served with fresh clotted cream and  strawberry jam.

But scones are just as delicious in savory versions, like this moist cheddar cheese and scallion version, perfect with your breakfast of scrambled eggs or in this case served with a fierey sundried tomato pesto ,  brie ( also will be show casing a vegan cheese suitable for any pregnant mums to be ) topped with a little rocket and a drizzle of balsamic vinegar ,

 

INGREDIENTS: Cheese Scones

 

250g Plain Flour

1/2 teaspoon salt

1 tablespoon baking powder

85g cold butter, cut into pieces

110g grated or chopped mature cheddar cheese

3 scallions/spring onions chopped (both white and green parts)

2 large eggs

75g milk, cream, sour cream, or ricotta cheese have a play around and see the different flavours it produces tsp Dijon mustard, optional, for flavor

 

METHOD

 

Preheat the oven to 180.

Lightly grease a baking sheet, or line it with parchment.

Seive together the flour, salt, and baking powder.

Work in the butter with your fingers to make an unevenly crumbly mixture.

Toss in the cheese and scallions.

Mix together the eggs and cream (or dairy of your choice); and the mustard (if you're using them).

Add the wet stuff  to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.

Liberally flour the counter and your hands. Pat the dough into a 2.5cm deep rectangle and use a cutter of your choice to cut out the scones Place the scones on the prepared baking sheet, leaving at least 2cm between them.

Bake the scones for 20 to 23 minutes, until they're nicely browned. Remove them from the oven, and serve warm or at room temperature.

Store, well-wrapped, at room temperature, for several days; Or freeze for longer storage.

 

FIERY SUN DRIED TOMOATO PESTO INGREDIENTS

 

1/3 cup of parmesan cheese

1 red chillie (de seeded)

2 cloves of garlic

1/3 cup of fresh basil

1/2 cup of pine nuts

3/4 cup sun dried tomatoes

 

METHOD

 

Blitz it up , its that easy !!!!