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LUXURY CHEESE and OLIVE SCONES - 25 minutes ~ Serves 12
40 g Parmesan, grated
40 g strong Cheddar, grated
1 medium onion, diced
6 black olives, pitted and chopped
1 tablespoon olive oil
175 g self-raising flour
1⁄2 level teaspoon salt
1⁄2 level teaspoon mustard powder
1⁄2 level teaspoon cayenne pepper
25 g butter
1 large egg
Approximately 2-3 tablespoons milk
Freshly milled black pepper
Pre-heat the oven to 180°C
You will also need a baking sheet, lightly greased, and a 11⁄4 inch (3 cm) plain pastry cutter.
Fry the onion in the oil over a medium heat for about 5-6 minutes or until it's a nice brown
caramel colour and darkened at the edges. Stir continuously so that it doesn't burn. Now transfer
it to a plate to cool.
Take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good
grinding of black pepper. Now rub in the butter, toss in the cooled onion, the olives and two
thirds of the grated cheeses, forking them in evenly. Beat the egg and pour this in, mixing first
with a knife and finally with your hands, adding only enough milk to make a soft dough – it
mustn't be too sticky.
Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out
to about 3⁄4 inch (2 cm) thick, being careful not to roll it too thinly. Next, use a 11⁄4 inch (3 cm)
plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the
scones. Lightly knead together and re-roll any trimmings. Then, when all the scones are cut,
brush them with milk, top them with the remaining grated cheese and bake them near the top
of the oven for 10-12 minutes. Remove them to a wire rack to cool.
Print
40 g Parmesan, grated
40 g strong Cheddar, grated
1 medium onion, diced
6 black olives, pitted and chopped
1 tablespoon olive oil
175 g self-raising flour
1⁄2 level teaspoon salt
1⁄2 level teaspoon mustard powder
1⁄2 level teaspoon cayenne pepper
25 g butter
1 large egg
Approximately 2-3 tablespoons milk
Freshly milled black pepper
Pre-heat the oven to 180°C
You will also need a baking sheet, lightly greased, and a 11⁄4 inch (3 cm) plain pastry cutter.
Fry the onion in the oil over a medium heat for about 5-6 minutes or until it's a nice brown
caramel colour and darkened at the edges. Stir continuously so that it doesn't burn. Now transfer
it to a plate to cool.
Take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good
grinding of black pepper. Now rub in the butter, toss in the cooled onion, the olives and two
thirds of the grated cheeses, forking them in evenly. Beat the egg and pour this in, mixing first
with a knife and finally with your hands, adding only enough milk to make a soft dough – it
mustn't be too sticky.
Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out
to about 3⁄4 inch (2 cm) thick, being careful not to roll it too thinly. Next, use a 11⁄4 inch (3 cm)
plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the
scones. Lightly knead together and re-roll any trimmings. Then, when all the scones are cut,
brush them with milk, top them with the remaining grated cheese and bake them near the top
of the oven for 10-12 minutes. Remove them to a wire rack to cool.
Print
Don't forget to mention that you found this information through the World of Caravans Website.
Luxury Cheese and Olive Scones
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