Friday, 15 May 2015

Cheese and Tomato Scones

Don't judge a book by it's cover; is the saying, right? Not just the scones, but the photos were taken a year ago, and now look pretty shocking to me, sorry.The scones aren't incredible lookers either, but are one of my most baked  savoury thing of all time, and if i didn't get fat i would eat them every single day(well maybe, that's going to far!)
These were inspired by a cheese shop in Oamaru, New Zealand. Yep, they were so amazing that three years on, i can still(vaguely) remember them. They served beautifully rustic (less rustic, and more pretty than mine) but hey, I'm no professional cheese scone maker, scones topped with red onion and tomatoes, served warm from the oven, and slit with slices of flavoursome cheese.

I've just topped with sliced cherry tomatoes, but feel free to slice up red onion and put it on too. I also just used cheddar, but if you prefer another hard cheese then use that instead.

As you can see, these scones are so incredible that even my cat, Fleur, is fixated on them.


100g butter
450g self- raising flour
240ml milk
150g grated cheddar cheese, plus extra for topping
cherry tomatoes
slices of cheese

1. Preheat the oven to 220°/ gas 7.
2. Rub the flour and butter together to make breadcrumbs
3. Stir in the grated cheese
4. Pour in the milk, stir in using a knife
5. Bring the mixture together, and lightly knead
6. Tear chunks away from the dough, or roll out 
7. Place on a baking tray, top with the sliced cherry tomatoes and scatter with extra grated cheese.
8. Bake for 20 mins
9. When golden brown, remove from the oven, slice and pop in the sliced cheese.
10. Put back into the oven for 1 minute, or until the cheese has melted.
11. Serve immediately.  

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