Sep 162017
Emmental and Rosemary Scones

Lucy’s birthday was this week, and I’m currently preparing for her party tomorrow. Everything’s a bit hectic today because I’m trying to do loads of cleaning and baking in advance in order to have time to tidy the house and prep food tomorrow morning. Stay tuned next week for a unicorn-themed lemon birthday cake masterpiece!

I did, however, manage to bake and photograph the cheese scones I’ve made for tomorrow; I thought I’d share that recipe with you today! I made a couple of sacrificial mini scones with the leftover dough, and I can confirm that they taste delicious. Emmental is definitely a good cheese choice! The only thing that disappoints me about this recipe is that the scones didn’t rise very much. Perhaps I need to replace my baking powder…

Okay.. gotta go and bake Lucy’s cake, but here is the scone recipe!

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Adapted from An Edible Mosaic’s recipe.

Makes 12 small scones

Ingredients:

2 1/2 cups flour
1 tbsp. baking powder
3/4 tsp. salt
1 tbsp. minced fresh rosemary
ground pepper
6 tbsp. (80 g.) unsalted butter, chilled and diced
5 oz (140 g.) Emmental cheese, grated
1/4 cup double cream
1/2 cup whole milk (plus 2-3 extra tbsp. as necessary)

Instructions:

Whisk together the flour, baking powder, salt, and rosemary in a large bowl.

Rub in the butter with your finger tips until you have pea-sized pieces of butter. Stir in 2/3 of the grated cheese until it is completely coated in flour.

Use your fork or hands to mix in the cream and then the milk until the dough comes together; knead the dough a few times and add extra milk if the dough is too crumbly.

Shape the dough into a ball, then flatten into a disk and wrap in cling film. Chill in the fridge for a couple of hours.

Preheat the oven to 230C and line a baking sheet with parchment paper.

Turn the dough out onto a lightly-floured surface. Roll out the dough until 3/4 inch thick. Use a cookie cutter or glass to stamp out the scones. Gather up the dough scraps and repeat.

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Transfer the scones to the baking sheet and brush with a little milk. Sprinkle the remaining cheese on top.

Bake 12-15 minutes until light golden brown.

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