A rich cheese scone is the perfect accompaniment to a large bowl of homemade soup at this time of year. Using Orkney Butter and Orkney Cheddar we have added a spicy Middle Eastern twist to our traditional cheese scone recipe. Using sumac, cayenne pepper and a few sprigs of thyme, gives these scones that extra hot kick that we need during the cold winter months.
Serves 6 (large scones)
Preparation time: 30 minutes
225g self-raising flour
Pinch of salt
Pinch cayenne pepper
Few Springs of thyme
1 tsp baking powder
55g Orkney Butter
90ml milk, plus more for glazing
Extra Orkney Cheddar cheese for topping scones
- Preheat the oven with the baking tray inside to 200°C.
- In a bowl, sift together flour, salt, cayenne pepper, Sumac thyme and baking powder. Sift a second time to ensure all the ingredients are combined.
- Prepare the Orkney Butter into cubes, place in the bowl and mix together with the other ingredients. Use your finger tips to form a breadcrumb like mix.
- Sprinkle the Orkney Cheese into the breadcrumb mix and rub until the cheese is evenly distributed. Avoid mixing to the stage that the cheese melts.
- Create a well in the centre of the mixture and pour in a sufficient enough milk to create a soft but firm dough. Pour the milk in stages to ensure you get the correct consistency.
- Lightly flour a surface and roll the dough to around 2cm thick. Cut out the scones with a medium cutter and place on a hot tray. Use the remaining Orkney Cheddar to sprinkle on top.
- Bake for 10 – 15 minutes or until golden brown.
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