Semi-Dried Tomato & Comté Cheese Scones
Comté cheese is one of my favorite cheeses with a mild, distinctive fragrance and slightly sweet taste. These semi-dried tomato & Comté cheese scones are ideal for breakfast or as an accompaniment with soup.
The semi-dried tomatoes that I have used for this recipe have a bit of a history.In June last year we went on our summer holiday to the stunning Greek island of Santorini. The destination was a deliberate choice not only for the beauty of the Island but for two other reasons as well. Firstly because we needed to go to a really small place so that it forced us to rest and secondly we had both visited Santorini when back packing very many years ago. We both always wanted to go back when we were all grown up and more responsible adults. Well we are now older and grown up but I am not sure about the responsible bit! Seven days on an Island as small as this is enough to make one explore every available unturned stone. On our adventures we discovered a roadside stall, to the right of the stall there were two ladies sitting under a tree cutting tomatoes and behind them were trays upon trays of tomatoes. Santorini is a very dry place and we could not believe that these beautiful tomatoes could grow there. Ross got all excited and had to buy a jar of these luscious looking semi-dried tomatoes; to his horror he paid 10 euro for his effort. All the way back to our villa, Ross moaned about the price of this small jar of tomatoes and actually he is still complaining . That must question the responsible comment!
- 225g strong white flour
- 1tbs baking powder
- 1tsp sugar
- pinch of salt and freshly ground black pepper
- 50g butter
- 2 small free-range eggs or 1 large egg
- 3tbs buttermilk
- 2tbs chopped fresh chives
- 2tsp Coleman’s English Mustard
- 40g chopped spring onions
- 50g grated Comté Cheese + a bit extra for garnish
- 30g chopped semi-dried tomatoes
Preheat the oven to 180°C.
Weigh the flour, salt, pepper, sugar, mustard powder and baking powder. Cut the butter in small pieces and rub the butter in to the flour mix with your fingertips until it resembles fine breadcrumbs.
Add the chopped semi-dried tomatoes, chives, spring onions and grated Comté cheese; lightly mix this in to the flour mixture.
Add the buttermilk and egg, lightly mix the dough, do not overwork the mix.
Roll out the dough to a thickness of 2-3cm with a rolling pin on a lightly floured surface. Cut the scones either round or square, lightly brush the scones with egg wash and sprinkle with the extra grated Comté cheese.
Place the baking sheet on the middle shelf of the preheated oven and bake for 20 minutes. Let the Scones cool slightly, serve warm.
Makes 6 large 7cm diameter round scones.
Food Fanatics Tips
These scones are ideal for canapés, use a small 3cm round cutter or cut small squares, and bake them for 10 – 12 minutes .Depends on the size. Fill them with a chive cream cheese spread and arrange bresola and finish with a touch of cress.