Sunday 22 June 2014

Cheese Pinwheel Scones

From Commonsense Vegetarian, Murdoch Books, 2011.
There were a few ends of cheeses in the refrigerator so this recipe looked like a good way to use some of them up.

Firstly the scone dough was made. In a bowl I placed 250g flour, a tablespoon baking soda, a good pinch of cayenne pepper. I didn’t sift, though I should have; I just did a tossing type of stir. I then rubbed in 30g cubed butter to make fine breadcrumbs. Milk (180ml) was poured in and mixed until a dough was formed.
As soon as the dough was formed it was rolled out to make a rectangle of about 20 x 25cm. Onto this went a mixture of cheeses: 40g each of crumbled feta, grated parmesan and grated cheddar. Beginning from the longer side this was rolled up into a sausage shape and pressed together tightly. It was now cut into slices about 2cm wide.
An oven tray was prepared with baking paper and the slices placed on it about 2cm apart. This went into a 220ÂșC oven for about 12 minutes when the scones were golden. They were taken out and, while they were still warm, served.
These were wonderfully savoury and the scone dough had become a little crisp on the outside but remained light on the inside. The next day the remaining scones required a quick burst in the microwave to bring them back a little to their first-baked stage.
Taste: ✔✔✔
Ease of cooking: ✔✔✔

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