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.
