Sheep Cheese and Sun-Dried Tomato Scones
Appetizers Quick Recipes Dough Simple Recipes Lacto-Ovo Vegetarian Recipes Cheese Breakfast English
Quick English bread rolls for weekend mornings. With buttermilk or cut in half and filled with ham. How does that sound? And if you have any left, serve them at lunch with a big fresh salad.
Ingredients
200g all-purpose flour (type BL55 or 650)
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
50g cold butter (straight from the fridge)
6 sun-dried tomatoes in oil (about 50g; I used semi-dried tomatoes)
50g hard cheese (like pecorino; I used aged sheep cheese from Horezu)
1 small bunch of chives (or 1-2 green onion stalks)
200ml buttermilk
Pieces: 8
How to prepare sheep cheese and sun-dried tomato scones
- In a bowl, mix the flour with the baking powder, pepper, and salt (you can sift them together).
- Add the butter cut into small cubes, mix through the flour, then rub between your fingers until you get a breadcrumb-like consistency.
* this step can also be done in a food processor - just pulse a few times until the butter is distributed and the flour looks like breadcrumbs - Add the finely chopped tomatoes, thinly sliced chives, and finely grated cheese. Mix just until evenly distributed.
- Make a well in the center of the flour and add the buttermilk there. Using the round handle of a wooden spoon, mix from the center just until no flour is visible in the bowl. You don't need a smooth dough and under no circumstances should you knead by hand.
- Turn the dough out onto a floured surface and gather it together with your hands, then flatten it with your palm to get a disc about 3cm thick. If the dough is slightly sticky, that's fine - just dust your hands with flour while shaping it.
- Cut the dough into 8 triangles, as you would cut a pizza. Use a large knife with a wide blade and cut firmly, in one motion, without "traumatizing" the dough too much.
- Place the scones on a baking tray lined with parchment paper. Brush them with a little buttermilk (if desired, you can sprinkle some grated cheese on top) and bake at 220°C (200°C with fan) for 15-20 minutes (until slightly golden and they sound hollow when tapped).
- They're best warm, but I won't refuse them cold either.
Sun-dried tomatoes, cheese and chives over flour with butter
Flour mixed with the rest
Mix with spoon handle until dough comes together
Shape into a disc
Scones cut into triangles on baking tray
Sheep Cheese and Sun-Dried Tomato Scones
