Sunday, 19 June 2011
What can be better than some lovely scones on a late afternoon . . . all short and buttery . . .
flakey and tender . . .
There are sweet scones, just perfect with jam or marmalade, and a nic ehot cuppa . . . and then there are savoury ones, just right for serving on their own, or with breakfast or lunch or supper on the side.
I like them both equally. Both are lovely . . . but how can you improve on perfection??? How indeed!!
By stogging some savoury scones full of cheese and then baking them, that's how!
Lovely savoury scones, with a bit of crunch from the polenta, but short and flakey and filled with Double Gloucester Cheese . . . oozing out when you bit into them . . . perfect with soups, or stews . . .
Chili Con Carne . . . salads, or even on their own. This is my best idea yet, I think! Very moreish!
*Cheese Filled Cornmeal Scones*
Short and scrummy and stogged full of lovely oozing Double Gloucester Cheese!
7 ounces plain flour (1 1/2 cups)
2.5 ounces coarse polenta (1/2 cup cornmeal)
1 TBS baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
3 spring onions, trimmed and chopped
3 ounces cold white vegetable shortening (Trex or Crisco)
125ml of whole milk
125ml of sour cream
4 ounces Double Gloucester Cheese, cut into 12 cubes (Can use Colby or Monterey Jack Cheese)
Preheat the oven to 220*C/425*F/ gas mark 7. Dust a baking sheet lightly with flour. Set aside.
Sift the flour into a bowl along with the baking powder. Whisk in the salt and cornmeal. Drop in the fat and rub it in lightly with your fingers until the mixture resembles coarse crumbs. Stir in the Cayenne pepper and the onions. Beat together the sour cream and milk. Stir into the flour mixture with a fork, using only as much as you need to form a soft dough. (You may or may not need it all.) Do not overmix.
Dump onto the baking sheet and knead lightly about 10 times. Pat our into a 12 by 8 inch rectangle. Using a pizza cutter for ease, or a sharp knife, cut the rectangle into 12 (4 by 2 inch) smaller rectangles. Place a cube of cheese about 3/4 of an inch from one short edge. Moisten the edges all around with water and then fold the dough over the cheese to form a 2 inch square. Firmly pinch the edges all the way around to enclose. Spread out on the baking sheet.
Bake 12 to 15 minutes, or until well risen and lightly browned. Serve warm. Store any leftovers, tightly covered, in the refrigerator.
Note - You can reheat any leftover scones by wrapping in foil and heating in a 180*C/350*F/ gas mark 4 oven for 10 to 15 minutes, or until heated through.