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. We enjoyed this tonight alongside another family fave, Bacon and Corn Chowder that has been remixed for Thermomix. (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 lets not get too confused!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Handful 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
Preheat oven to fan forced 180°C and line a flat baking tray with baking paper. Set aside.
Place sage leaves and cheeses into Thermomix bowl and mill together for 7 seconds on speed 7. Set aside.
Place remaining ingredients into Thermomix bowl and mix together for 10 seconds on speed 4 until dough forms.
Add 70g of the grated cheese mixture into the bowl and mix a further 5 seconds on 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 the MC as a cutter.
Place on prepared tray, slightly overlapping each round on the the next scone to form a ring.
Sprinkle with remaining cheese and bake for 20-25 minutes or until golden.
...what else? Lashings of butter, preferably home made...and of course soup or chowder of choice.