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!
Hugs
T
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- Handfuls fresh sage leaves, foliage only
- 60 Grams Parmesan cheese, cubed
- 80 Grams aged cheddar, cubed
- 160 Grams cream
- 90 Grams soda water
- 350 Grams SR flour
- 30 Grams sunflower seeds
- Pinch sea salt
Do
- 1
Preheat oven to 170°C and line a baking tray with paper.
- 2
Place sage leaves and cheeses into Thermomix bowl and mill together 7 sec/speed 7. Remove from bowl and set aside.
- 3
Place remaining ingredients into Thermomix bowl and mix together 10 sec/speed 4 until dough forms.
- 4
Add 70g of grated cheese mixture into bowl and mix 5 sec/speed 4.
- 5
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.
- 6
Place scones onto the tray, top with remaining cheese and bake approximately 15 minutes or until golden and fragrant.
