I just love these scones...and I am pretty sure you will too. They are great atop a casserole, on their own with lashings of butter, or served with drinks, and a salmon pate or perhaps chicken pate...up to you...so many options, so little time. Make ‘em twice.
(I’m officially on holidays, but here you go, one for the new year!) Hope you all had a great holiday season!
- Handful fresh sage leaves, foliage only
- 60 g Parmesan cheese, cubed
- 80 g aged cheddar, cubed
- 160 g cream
- 90 g soda water
- 350 g SR flour
- 30 g sunflower seeds
- Pinch sea salt
Preheat oven to 170°C and line a baking tray with paper.
Place sage leaves and cheeses into TM bowl and mill together 7 sec/speed 7. Remove from bowl and set aside.
Place remaining ingredients into TM bowl and mix together 10 sec/speed 4 until dough forms.
Add 70g of grated cheese mixture into bowl and mix 5 sec/speed 4.
Tip mixture out onto Silpat mat and push together with your hands to form a disc. Roll out gently and cut rounds out using your MC as a cutter.
Place scones onto the tray, top with remaining cheese and bake approximately 15 minutes or until golden and fragrant.