MY JEW-ISH TRIPLE CHEESE AND SPRING ONION SCONES


If you love cheese and you love scones then guess what, you will love this recipe. Even though I have used Cheddar and Red Leicester you can use other hard cheeses, just think of cheese that offer contrasting flavours.

Now I helped prepare these initially with my friend for a brunch, and I remade them for a family tea – Jew-ish function. I grew up attending many a Jewish function, and needless to say this is my favourite part of the religion – the culture. Bringing together friends and family whilst eating. So if your entertaining these could be a great replacement to bread roles or bridge rolls. Draped with smoked salmon and egg and onion mayonnaise, they would be delicious.

The great thing about making scones is that they don’t need to prove (rise) like when baking other doughs, so they can be made quickly. You can weigh, mix and bake them in under an hour.

Serve them with umm more cheese and chutney, and for any cheese-loving fans then these triple cheese scones will help Fromage lovers reach cheese heaven.

Obviously these are a not dairy free, so for the fellow kosher jews these can only be part of a milky meal. However, I do think that they could work with dairy free cheeses.

 

INGREDIENTS

  • 225 g self-raising flour
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 100 g butter, cubed
  • 100 g cheddar cheese, grated
  • 100 g red leicester, grated
  • 6 spring onions, trimmed and finely chopped
  • 2 eggs, beaten
  • 100g cream cheese
  • Sea salt and cracked black pepper

METHOD

  • Preheat oven to Gas Mark 6, 400F or 200C  line a large baking tray.
  • Sift the flour and smoked paprika,  cayenne pepper and oregano, into a bowl. Rub in the butter until it resembles fine breadcrumbs.
  • Add the grated cheese and the chopped spring onion, a pinch of salt and black pepper and mix well. Stir in the eggs and cream-cheese.  The dough will be very soft and a little wet but will come together to form a dough.
  • Flour a surface and lightly knead, Making sure it doesn’t stick.
  • Pat out the dough so that it is about 1 inch thick. With a cutter or a a glass cut out the scones. Bring the trimmings back together and then cut out the scones again. Carry on till all the dough has been used.
  •  Put the scones on the baking sheet, sprinkle some of the spices on top and place in the oven for 20-25 minutes until lightly browned and you will see some of the melted cheese leak out the side.

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