I know, these recipes I put on line with my travel stories are supposed to be from the region, but hey, it’s made with cheddar – cheddar’s birthplace is Somerset, and scones are so very very British, so here you go:
This is not your average scones, which, after a day, you could use to hammer nails. This will be like ersatz flaky pastry instead, a great variation on this old recipe.
Ingredients:
350 gr (2 ¾ cups) wheat flour
1 Tbsp baking powder
1 tsp salt
115gr (1/2 cup) butter, unsalted, cold, cubed
200gr (7 oz) grated seriously sharp cheddar cheese
2 Tbsp fresh chives, finely chopped
225 gr (8 oz) buttermilk, more if needed
Topping:
Milk for brushing
More grated seriously sharp cheddar cheese
Method:
1. Whisk together the flour, salt and baking powder
2. Add the cubed butter and using a pastry cutter or fingers mash them into pea sized crumbs, making sure not to over-blend and melt the butter
3. Add the cheese and chives and mix.
4. Make a well in the middle and pour in the buttermilk.
5. Fold all together and using your hands form it into a soft dough ball. It can be a little sticky but not wet , but also not too dry. Do not knead.
6. With a rolling pin, roll it out to a 7 X 10 inch rectangle.
7. Now, fold the bottom third into the middle and then the top third over the rest.
8. Turn the dough 90˚ and again roll it out to 7 X 10. Repeat the folding process.
9. Repeat Step 7 (or 8), one more time.
10 Using a sharp knife, cut the dough into eight to ten pieces.
11 Place the scones in the fridge while heating the oven to 425 degrees F.
12 Line the baking tray with parchment paper
13 Place the cold scones, and brush them with milk, sprinkle on a bit of shredded cheddar.
14 Bake for 15 min until golden brown.
15 Serve them warm, with butter or chutney, or with a bowl of soup.
16 Enjoy.
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