Classic buttermilk cheese scones. Delicious served with a bowl of soup spread with butter.
Happy New Year everyone!
I still can’t believe 2015 is over, but I’m really excited to see what 2016 will bring. It’s going to a very exciting (and busy) year! After three years I will be graduating from culinary school and I have lots of travel to look forward to throughout the year.
Before Christmas I was sent Rachel Allen’s latest cookbook “Coast” from the publishers HarperCollins to review for the blog. I’ve tried a few recipes and I’m absolutely loving the book so far.
The recipes included in the book are inspired by Rachel’s travels along Ireland’s Atlantic Coast.
One of the recipes first to catch my attention was the Buttermilk Cheese Scones. I love anything cheesy and savoury, so this recipe was right up my street!
We first tried the cheese scones a few weeks back before Christmas and I couldn’t wait to make them again and share them with you. I came home from a day at college to find a plate of freshly baked cheese scones made by my mum and sister, just waiting to be devoured. And as Rachel mentioned in the book, you will watch these scones disappear very quickly.
The next day not a single scone was left.
The cheese scones were really light and fluffy and this is thanks to the buttermilk and the minimal mixing and handling of the dough. We found the cheese flavour developed even more by the next day. I would recommend using strong cheddar cheese for the best taste and also we sprinkled a small amount of grated parmesan on top for an extra cheesy flavour.
These scones were absolutely divine. I like to serve these both at room temperature or warm with butter. That’s my idea of pure comfort food!
If you’d like to purchase a copy of Coast, visit the HarperCollins website here. I’m really excited to work my way through this cookbook. There are lots more recipes me and my family cannot wait to try out!
450g (1lb) plain flour (all-purpose)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 1/2 teaspoon salt
1/2 teaspoon cayenne or paprika (optional)
75g (3oz) butter, chilled and cut into 1 cm cubes
100g (31⁄2oz) strong cheddar, grated
350ml (12fl oz) buttermilk
- Preheat oven to 220°C/200 Fan/Gas 7. Line two large baking trays with parchment paper or silicone baking mats or dust lightly with flour. Set to one side.
- In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, salt and cayenne. Using your fingertips, rub the cubes of butter into the dry mixture until it resembles fine breadcrumbs. Make a small well in the centre and add the buttermilk. Mix with your hands until a soft dough comes together – don’t over mix. You may need to add a few tablespoons extra buttermilk, if your scone dough is too dry.
- Place the scone dough onto a lightly floured surface, using the palm of your hand, spread the dough out until it’s approx. 2.5cm high. Using a scone cutter, stamp out 14 scones. Place the scones onto the baking trays and bake for 10 minutes, then turn the oven temperature down to 200°C/180 Fan/Gas 6 and bake for a further 5 minutes or until the scones are golden and sound hollow when tapped on the base.
- Transport the scones to a wire rack and allow to cool slightly before serving.
- To serve, eat warm or cold spread with butter.
Recipe from Coast by Rachel Allen
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