Spring onion and Red Leicester scones with roasted garlic creamPosted: March 30, 2011
I’m still working my way through that final truckle of Red Leicester. As I don’t really have much of a sweet tooth, these savoury scones are my cunning twist on the classic cream tea. I’ve already made a batch for @farmlondon and with not one but two tea parties coming up in the near future; these decadent little delights will most certainly be putting in an appearance.
There’s a fair amount of fromage in the mix so you only need a few teaspoons of oil. They swell up beautifully and the hint of truffle works a treat with the cheese, as does the suggestion of smoky pepper. Split them while they’re still warm from the oven and recklessly smother with the roasted garlic cream and a generous blob of tomato relish. Wash down with a large mug of lady grey. Splendid.
- 500g plain flour
- 3 tsp baking powder
- 1 tsp salt
- 2 tsp thyme leaves
- 250g red leicester (or any other decent hard cheese), grated
- 2 spring onions, finely snipped
- 1/2 tsp cayenne pepper
- lots of black pepper
- pinch of smoked paprika
- 1 tsp truffle oil
- 2 tsp olive oil
- 250 ml whole milk
- 1 egg
for the garlic cream
- 250ml sour cream
- 1 bulb garlic, sliced in half
- a little oil
- a handful of chives
to serve – tomato relish or my personal favourite, some Branston’s pickle.
- weigh out the flour and mix in the baking powder, salt, thyme, cayenne, paprika, spring onions, black pepper and grated cheese.
- Combine the beaten egg, milk and oils in a jug and slowly trickle into the dry ingredients.
- Mix well until a dough is formed. Roll out to about just over an inch thick (make sure you don’t roll too thinly).
- If you want to create a natural “split” in the scone, fold the dough in half, back over itself and lightly roll out again.
- Using a cutter (or an inverted glass) cut out round shapes.
- Place on a well oiled baking tray and brush with milk. Sprinkle with a little more grated cheese.
- Put your garlic halves on a scrap of foil, drizzle with the oil and sprinkle with the salt. Wrap up into a loose parcel.
- Place the scones and the garlic parcel in the oven at 220C/450F/gas mark 8 for about 20 minutes or until the scones are well risen and golden and the garlic tender.
- Put the scones on a rack to cool slightly.
- Mash the roast garlic to a pulp, mix with the chives and stir into the cream.
- Split and smother the scones.
- Serve immediately.