I had some very pungent firm blue goats cheese in the fridge that was maturing at a rate of knots and needed using up. I contemplated melting it into sauce for pasta but feared this would be too overpowering and so decided to use it to make cheese scones instead.
I used self raising wholemeal flour as I think the wheat-ier flour coped better with the flavour/strength of the cheese than white flour would have done.
It is important not to overwork a scone mixture or else your scones will turn out sense and flat. They also don’t need much rolling out as the mixture must be left thick to give a taller scone. It is also important not to twist the cutter when cutting out the scones, or else they will bake twisted and unevenly, a sharp tap on top of the cutter will give you a much cleaner finish.
The scones were lovely eaten warm from the oven; the cheese was still soft and melty and they made the perfect accompaniment to a bowl of lunchtime soup. They also tasted good when spread with a little chutney and I bet onion marmalade would be great too – no extra cheese required!
I wouldn’t recommend making these with a soft mild goats cheese, as this would dissolve into the dough and the flavour would be lost, but any strong leftover firm cheese should do it.
Wholemeal Goats Cheese Scones
Recipe adapted from Delia’s Vegetarian Collection by Delia Smith
2 tbsp natural yoghurt
½ tbsp milk
70g firm goats cheese (strong)
175g wholemeal self raising flour
½ tsp mild chili powder
For the top
20g firm goats cheese
Milk for brushing
Preheat the oven to 220C. Line a baking tray with greaseproof paper.
Sieve the flour and chili powder in a bowl. Cut the butter into cubes and rub into the flour using the tips of your fingers. Lift the mixture up above the top of the bowl and let it fall back in to aerate it at the same time as working the butter in.
Stop when the butter is evenly distributed and the flour has formed small crumbs.
Beat the egg, yoghurt and milk together in a small bowl and then pour over the flour and crumble in the goats cheese.
Use a knife to start working the liquid into the flour and then switch to your hands to bring the mixture into a soft ball of dough. Do not knead the dough like you would bread.
Lightly dust a work surface with flour and gently roll out the dough until it is 1inch/2.5cm thick.
Cut out rounds using a 6cm cutter, pressing down sharply for a clean cut. Do not twist the cutter or else your scone will rise twisted when baked.
Place the scones onto the baking tray and brush the tops with a little milk and scatter over a little more cheese.
Bake in the oven for 15-18 minutes until risen, golden brown and the cheese is bubbling.
Transfer the scones to a wire wrack to cool slightly.
Best served warm and eaten within 2 days.
Makes 6 scones.
Knafeh Bakery, Strathfield (for the moment!)
1 hour ago