Sunday, 17 March 2013

Savoury Cheese Scones

After a nice relaxing St.Patrick's day at home, the time has come to sit down with a nice glass of wine. I had a very productive day cleaning out my 'home' bedroom to make space for wedding DIY materials along with other bits and pieces I can no longer store in Dublin as my apartment has by all means reached capacity! When I'm not in the throws of my everyday routine I seem to get very distracted and lose total track of time in terms of when I should be eating me lunch. I always find this amusing as when I'm at work, I start feeling hungry for my lunch at about half 11! Today I felt totally at a loss as to what to have. When I'm not in work I always feel like I should make an effort at lunch time to make something really tasty that I couldn't make if I were at work. Today I went all out with these savoury cheese scones, served with all sorts of delicious accompaniments. 

Savoury Cheese Scones
served with crisp bacon, goats cheese & Ballymaloe Relish

Makes 6

225g flour
1/4 tsp salt
1/4/ bicarbonate of soda
30g butter
150ml buttermilk
125g cheese

6 slices of crisp bacon
100g goats cheese
Ballymaloe Country Relish (or similar tomato based relish)
Balsamic glaze (optional)

1. Place the dry ingredients in a large bowl (i.e. the flour, salt, bread soda and cheese) and mix.   
    Add the butter and mix into the mixture using your fingertips until it is well blended  with the 
    dry ingredient.
2. Add the buttermilk a little at a time and incorporate using a knife until a soft dough is formed.
3. Knead the dough gently on a floured surface and then gently push out with your hands or a 
    rolling pin. Using a 9.5cm round scalloped cutter cut out 6 scones. Place on a greased 
    baking tray and brush the tops with buttermilk.
4. Cook at 200C for 15 minutes until the base of each scone sounds hallow when tapped. 
    Remove from the oven and place on a wire rack.

Cut each scone in half. Place a slice of crisp bacon on top of the base. Top with a slice of goats cheese and grill until the cheese melts slightly. Top with a generous dollop of Ballymaloe relish. Finally garnish the plate with the balsamic glaze. 

E-D's Notes
- These scones are best served warm from the oven. I opted to make 6 large scones with the 
   above quantities but if you prefer you could always make mini scones if serving as a starter at 
   a dinner party.
-  These scones are a really filling and satisfying lunch. I absolutely loved the combination of the 
-  If your not familiar with Ballymaloe relish which is an Irish tomato based relish I suggest you 
   get yourself a jar! Check out the website here.

1 comment:

  1. Yes Emma it was lovely for a change to partake in this yummy lunch :)


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