Portion/Yield:Makes 6 large 7cm diameter round scones
Comté cheese is one of my favorite cheeses with a mild, distinctive fragrance and slightly sweet taste. A good quality strong cheddar cheese or an alpine style cheese will be equally as good for this recipe.
The combination of semi-dried tomatoes and cheese along with a pinch of English mustard powder and chopped salad onions it’s for me one fine combination. If you are opting to use sun dried tomatoes I recommend that you should hydrate them first with boiling water to moisten them and to release the flavour within.
These semi-dried tomato & Comté cheese scones are ideal for breakfast or as an accompaniment with soup.
Ingredients & Method
- 225g strong white flour
- 1tbs baking powder
- pinch of salt and freshly ground black pepper
- 50g unsalted butter
- 1 large free-range 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, 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 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.
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 Bresaola and finish with a touch of cress.