Recipe: Tasty Scone Sale- Tomato and Blue Cheese

Scone Sale- Tomato and Blue Cheese. Add the cheddar cheese, sundried tomato paste and sundried tomatoes and mix. I really didn't mind and so I made these cheese and tomato scones, with International Scone Week in mind. I did not follow the competition and regretted helping, as a whole lot of bloggers were sent product in a drop off to encourage them to enter and they didn't bother.

Scone Sale- Tomato and Blue Cheese Delicious as part of an afternoon tea or even in place of dessert as a cheese course. These cheese scones are made with sun dried tomatos which is a beautiful combination. You can also swap the tomato for black olives for something different. You can have Scone Sale- Tomato and Blue Cheese using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Scone Sale- Tomato and Blue Cheese

  1. You need 100 grams of ★Cake flour.
  2. You need 100 grams of ★Bread (strong) flour.
  3. It's 1 tsp of ★Baking powder.
  4. It's 1 pinch of ★Salt.
  5. Prepare 50 grams of Chilled butter (or olive oil).
  6. Prepare 1 tbsp of ☆Honey.
  7. Prepare 120 ml of combined ☆Yogurt (you can also use a soy milk or milk+a bit of vinegar if you don't have yogurt).
  8. Prepare 30 grams of Blue cheese.
  9. Prepare 2 of heaping tablespoons finely chopped Partially dried tomatoes.
  10. You need 30 grams of Walnuts or pine nuts, if desired.

When cooked properly, these scones are slightly crispy on the outside and lovely and fluffy in the middle. Open them up when still warm and put butter, soft cheese etc inside or have them plain as they are just as nice! Place the scones on a tray lightly dusted with flour, brush with milk and sprinkle on a little cheddar. Serve warm, spread with cheddar pâté.

Scone Sale- Tomato and Blue Cheese instructions

  1. Mix the ★ dry ingredients together..
  2. Put the butter into the bowl with the dry ingredients, and sprinkle it with the flour. Hold a whisk straight up and down, and break up the butter into small bits by hitting the butter repeatedly with it..
  3. Once the mixture is crumbly, add the chilled ☆ ingredients. (Try adding milk a bit at a time if it doesn't come together.).
  4. Add the dried tomatoes and blue cheese, and mix with cutting motions with a spatula (the dough in the photo is made using whole wheat flour)..
  5. Stop mixing after it has blended to a certain point, bring together into one ball with your hands. (It will be crumbly at first, but will gradually come together.).
  6. Wrap in plastic wrap and chill in the fridge for 20~40 minutes. (You can shorten the time when you are in a hurry.).
  7. Divide the dough into 2 equal portions and stack on top one another, then roll out with a rolling pin, and continue folding it on top of itself 3 more times..
  8. Finally, roll out to 2 cm thick with a rolling pin, and cut out shapes with a small cup. Bake in an oven preheated to 390°F/200°C for 15-20 minutes and it is done!.
  9. When making in a food processor: freeze the butter, place together with ★ into the food processor, and blend until it is finely crumbled..
  10. Give the blender a quick spin until the flour becomes smooth like panko, then add chilled ☆ ingredients, and pulse repeatedly..
  11. Add dried tomatoes and cheese once the flour begins to lump together, and give it another spin. Stop immediately once the dough comes together, and place into a plastic bag..
  12. After letting the dough sit in the fridge, roll out and cut shapes out just like in Step 8, bake in an oven preheated to 390°F/200°C for 15~20 minutes, and it is done!.

This golden combination is crispy and fluffy, this makes scones that are similar to pie crust. In place of milk, you can also use drained yogurt whey! If you sprinkle the mold with flour beforehand, it will be easy to remove without stic. These savory scones are also excellent for brunch or dinner, especially with hearty soups or stews. The dough is mixed in the food processor, and the trick is to use a light hand when pulsing the machine (do not overprocess).

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