Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 10

This delicious savoury scone recipe is fantastic served with soup. If you wish, try omitting the thyme and add some sun-dried tomatoes.

Makes 8 scones

225g (8 oz) strong white flour

1 tbsp baking powder

pinch of sea salt

50g (2 oz) butter

125g (4½ oz) mature Cheddar cheese, grated (e.g. Hegarty’s or Bandon Vale)

1 tsp chopped fresh thyme

125–150ml (4½–5fl oz) milk

Sieve the flour, baking powder and sea salt into a bowl. Rub the butter into the flour mixture until it resembles fine breadcrumbs. Stir in two-thirds of the grated cheese, followed by the thyme. Gradually pour in sufficient milk to make a soft dough.

Roll out the dough on a floured surface to a thickness of 1cm (½in). Cut into circles with a pastry cutter or an upturned glass. Place the circles on an oiled baking tray and sprinkle with the remaining cheese.

Bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 12–15 minutes. Transfer to a cooling rack for 5 minutes, then eat hot with lashings of Glenilen country butter – yum!