Seeded Cheesy Scone Ring
Not sexy in any way, more of a mumsy recipe, but warm and homey like a pair of fluffy slippers. Cold weather has hit the western part of Australia, and so comfort food is on the menu in most homes, including mine...and of course, I am the penultimate mumsy, so this recipe suits me and my slippers perfectly.
I can get through winter, I can get through winter...
And just a note to my American friends, a scone is not a scone...but a biscuit...and a biscuit is a cookie...and a cookie is...well, still a cookie, but let's not get too confused! Make a batch of these and decide what to call them. In the meantime, we are calling them delicious.
Try some of our other scone/biscuit recipes!
Pink Champagne and Strawberry Scones
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Handful fresh sage leaves, foliage only
- 30 Grams parmesan cheese cubed
- 40 Grams mature cheddar cheese cubed
- 160 Grams cream BUY
- 90 Grams sparkling mineral water BUY
- 350 Grams SR flour
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon French Mustard
- 1 Pinch smoked paprika
- 15 Grams sunflower seeds
- 15 Grams pumpkin seeds (pepitas)
Do
- 1
Preheat oven to fan forced 180°C and line a flat baking tray with baking paper. Set aside.
- 2
Place sage leaves and cheeses into Thermomix bowl and mill 7 sec/speed 7. Set aside.
- 3
Place remaining ingredients into Thermomix bowl and mix 20 sec/speed 4 until dough forms.
- 4
Add 1/2 of the grated cheese mixture into the 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 into rounds.
- 6
Place onto prepared tray, slightly overlapping each round on the the next scone to form a ring.
- 7
Sprinkle with remaining cheese and bake for 20-25 minutes or until golden. Serve hot...
More
...what else? Lashings of butter, preferably home made...and of course soup or chowder of choice.
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!
