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
Try some of these other sconey bakes!
Recipe Conversions ~ Mum's Potato Scones
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Need
- 1 Handful fresh sage leaves, foliage only
- 60 Grams parmesan cheese cubed
- 80 Grams mature cheddar cheese cubed
- 160 Grams cream BUY
- 90 Grams soda water
- 350 Grams SR flour
- 30 Grams sunflower seeds
- 1 Pinch pink salt flakes BUY
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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
