Spring onion and Red Leicester scones with roasted garlic cream

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.

ingredients

• 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
• salt
• a handful of chives

to serve – tomato relish or my personal favourite, some Branston’s pickle.

method

• 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.