“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Thursday, 30 September 2010
A few days ago I didn't think it was possible to make a cheese scone taste any better then it did already.
And then . . .
I had a brainstorm.
What if you took a really good cheese scone recipe . . . one that produced light and flaky scones with really cheesy flavours . . .
and then filled them with some tasty chutney before baking??? Just so that the scones bake up light and fluffy, but with delicious chutney oooooozing out the sides . . .
No need to butter these. Just bring on the ham, thickly sliced . . .
and perhaps a pear or two,
Cheesy Scones with tangy chutney centres. I used a delicious Apple and Pear Windfall chutney that I got at Marks & Sparks.
Two words. Nom Nom! What a tasty way to end the month!
Makes about 9
8 1/2 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp salt
6 TBS chilled butter, cut into bits
4 ounces grated strong cheddar cheese (1 cup)
2 heaped Tablespoons of finely grated Parmesan Cheese
Cayenne pepper to taste
250 ml of whole milk (1 cup)
a smooth chutney (I used Marks and Spencers Windfall chutney, containing apples and pears)
Preheat the oven top 205*C/425*F/ gas mark 6. Lightly butter a baking tray. Set aside.
Whisk the flour, baking powder, and salt together in a bowl. Add the butter and rub it in quickly with your fingertips until the mixture is mealy. Stir in the cheeses and the cayenne pepper. Add the milk and stir until the dough is soft, adding a touch more milk if necessary.
Turn the dough out onto a lightly floured work surgace and knead a couple of times before patting out 1/2 inch thick. Cut into rounds with a 2 1/2 inch biscuit cutter.
Take a sharp knife and make a hole in the side of each biscuit, widening it with your index finger. Spoon in a half teaspoon or so of chutney and then place onto the prepared baking sheet. Reroll scraps and repeat, until all the dough it used up.
Bake in the upper third of the oven until well risen and golden brown, 12 to 15 minutes. The chutney will leak out a bit, but that's ok. It only adds to their scrumminess! Serve warm, or at room temperature.