Browsing Tag

scones

13th October 2016 // 1 Comments

Recipe: Rosemary, Black Pepper and Cheddar Cheese Scones!

Rosemary, black pepper and cheddar cheese scones recipe

Cake is the nature of our business… or more accurately sugar is. We spend our days whipping up a frenzy of sweet delights from multi-tiered cakes, perfect buttercream swirled cupcakes and dainty little macarons. Sometimes it’s a welcome break for us to bake up something lovely and savoury. So say hello to our rosemary, black pepper and cheddar cheese scones recipe! Perfect for the cooler days and nights coming up. These tasty scones are delicious lightly toasted and loaded up on butter or warmed and added to thick meaty stews.

Rosemary, black pepper and cheddar scones recipe

Rosemary, black pepper and cheddar cheese scones recipe!

(makes roughly4-5 scones)

  • 175g self-raising flour
  • 25g butter
  • salt & pepper
  • 2 teaspoons dried rosemary
  • 1 medium egg
  • 3 tablespoons milk (1 is to glaze the scones with)
  • handful of grated cheddar cheese

Cheddar and rosemary scones recipe

01: Pre-heat your oven to 190 degrees C /375F / Gas Mark 5.

Rosemary, black pepper and cheese scones recipe

02: In a clean bowl mix together your dry ingredients (flour, seasoning, rosemary, grated cheese). Simply dump them in and stir together with a fork.

03: Add in the butter and then rub both the dry mix and butter together by hand to make a rough crumbly texture. You should start to smell some of the lovely fragrant ingredients right now!

04: Now you can add in your egg and 2 tablespoons of milk. Mix until a firm yet slightly sticky dough forms.

Cracked pepper and rosemary scones

05: Sprinkle a small amount of flour onto your surface and rolling pin before rolling out your savoury dough to a thickness of around 2cm. Before cutting out your portions make sure that the rolled out dough hasn’t stuck completely to the counter top. If it has use a palette knife to gently scrape and lift it off before sprinkling a little more flour underneath.

06: Use a circle pastry cutter (around 2 inches to 2.5 inches is a good size) to cut out your scones before adding a little more seasoning and some glaze to help them brown.

07: First brush a milk glaze on top of each scone so that they brown well in the oven. You can also glaze with a lightly beaten egg too.

Rosemary scones recipe by Juniper Cakery

08: Grind a little black pepper on top and add some fresh sprigs or leaves of rosemary before adding a small sprinkling of grated cheddar cheese. Now this wouldn’t be a good savoury cheese scones recipe without a mini mountain of cheese on top!

Recipe for savoury cheese scones

09: When ready place in the oven on the top shelf and bake for around 20-25 minutes until golden brown!

Rosemary and cheddar scones recipe by Juniper Cakery

Voila! Lovely home baked savoury scones! You can even swap ingredients around for a variety of tasty combinations. Change the rosemary for dill and toast before smothering with cream cheese and sandwiching with smoked salmon. Or why not add chunks of goats cheese instead of cheddar and basil instead of rosemary?

14th January 2014 // 0 Comments

Tuesday Recipe and Tutorial: Earl Grey, Apricot and Sultana Scones!

The majority of us promise to be even the tiniest bit more healthy in the new year; a delicious and easy way to do this is to incorporate fruits, nuts, and whole wheat into our diets. It’s much less scary to add chopped dried fruits into your baking and to try utilising some whole wheat flour into your batter than to subject yourself to tasteless diet food! With this in mind we’ve created this healthy yet satisfying recipe for you to re-create and enjoy at home. These fragrant Early Grey, Apricot and Sultana Scones are perfect for a quick snack, breakfast for as a treat if topped with whipped cream.

Earl Grey, Apricot and Sultana Scones

Earl Grey, Apricot and Sultana Scones

Earl Grey, Apricot and Sultana Scones

This recipe makes 8-12 normal sized scones (approx. the size of the top of a teacup).

125g plain flour
100g wholewheat flour
2 teaspoons baking powder
pinch of salt
25g caster sugar
150ml milk
60g low fat butter alternative (e.g. Stork)
50-80g chopped dried apricots
80g sultanas
2 tablespoons of Earl Grey tea
1 beaten egg to glaze
Plain or scalloped circle cutters

Firstly, the Earl Grey tea needs to be infused into the butter. This needs to be done the day or night before so that the butter can reset. In a sauce pan melt the butter along with the Earl Grey tea. Leave this to simmer for around 15 minutes and stir constantly on medium heat. Once fragrant sieve the butter to remove the flecks of tea. You can leave the tea leaves in the butter, however, for this recipe we preferred to remove them. Pour the Earl Grey butter into an airtight container and chill until set.

Pre-heat the oven to 220C/425F/Gas 7. Lightly grease a flat baking tray or line with baking paper.

Mix together the flour and salt in a bowl. Then run in the butter to make crumb-like pieces. Add the sugar and then the milk. Gently mix together using clean hands.

Once the wet ingredients have been incorporated it is time to add in the chopped apricots and sultanas.

Pop your dough onto a flour dusted surface and lightly knead. Roll or pat to around 1 inch thick (to make mini sized scones). Use a 48mm cutter to cut either plain or scallop edged scones. Place around 2 inches apart on your baking tray.

Lightly brush the scones with the beaten egg mixture and bake for 12-15 minutes until golden.

Once the scones have cooled they’re ready to enjoy! Slice them in half and prepare them how you wish. We like to toast ours and smother them with home made jam! Add some extra nutrients by using a vegetable spread with extra vitamins added and devour them with a lovely cup of herbal tea!

Earl Grey, Apricot and Sultana Scones

 

 

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