Scones made with Danish Blue cheese.
Line a baking sheet with baking parchment.
Preheat the oven to 200C.
Sift together the flour, salt, cayene pepper and mustard powder.
Add the butter and rub into the flour until it resembles breadcrumbs.
Crumble the cheese into the flour and give it a quick stir to make sure it is evenly distributed.
In a cup/jug lightly beat the egg and buttermilk together.
Pour into the flour and, using a round-bladed knife, begin to combine the ingredients into a soft dough. Use your fingers to combine the last of the crumbs. You may need to add a drop more buttermilk.
Turn the dough out onto the lined baking tray and pat out into a circle approximately 2.5cm thick.
Using a knife, cut the dough into 6 and space them out on the baking sheet.
Brush with a little beaten egg.
Bake in the middle of the oven for 15-18 minutes - check at 15 mins.
The scone should be golden on top and sound hollow when tapped on the base.
Do not over work the dough when adding the egg mixture and lightly pat the dough into shape.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 52 | ||
Calories from Fat: 45 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 46.3mg | 14 % | |
Sodium 436.1mg | 15 % | |
Potassium 25.9mg | 1 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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