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Mini Chedder Scones
For an elegant canapé, these little homemade scones
are delicious filled with a buttery Hot Smoked Trout pate
and served with drinks.
Preparation
time: 15 minutes
Cooking time: about 10 minutes
Makes 16
Ingredients:
225g (8oz) self-raising white flour
1 teaspoon mustard powder
pinch of salt
½ teaspoon baking powder
40g (1½oz) butter or margarine
60g (2½oz) mature Cheddar, grated
about 150ml (¼ pint) butter or sour milk
1 small egg, lightly beaten
beaten egg or milk, to glaze
pinch of cayenne pepper
Hot Smoked Trout Pate and dill sprigs to serve
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Mini
Chedder Scones with Hot Smoked Trout Pate
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Method:
Sift the flour, mustard powder, salt and baking powder together
into a bowl. Rub in the butter until the mixture resembles fine
breadcrumbs. Stir in 50g (2oz) cheese then pour in enough butter
milk and the egg to give a fairly soft dough. To ensure a good
rise, avoid heavy handling.
On a lightly floured surface, lightly roll out the dough to
a thickness not less than 2cm (¾ inch). Cut into rounds
with a 3cm (1 1/2inch) plain cutter.
Place on a greased baking sheet and brush the tops with beaten
egg or milk, sprinkle with the remaining cheese and a little
cayenne pepper. Bake at 220°C (425°F) mark 7 for about
10 minutes until golden brown and well risen. Transfer to a
wire rack to cool. To serve, cut the scones in half on the bias
and fill each with a teaspoon of Hot Smoked Trout Pate and decorate
with dill sprigs.
Cook’s
Tip
Remember the raising agent begins to work as soon as it is mixed
with liquid, so for best results, always put the scones into
a hot oven as soon as you have prepared them.
Scone
Variations…
Wholemeal Scones Replace half of the white flour with wholemeal
flour. Quantities and method as above, but omit the mustard
powder, cheese and cayenne pepper.
Fruit
Scones. Add 50g (2oz) currants, sultanas, raisins or chopped
dates (or a mixture) to the dry ingredients. Serve with whipped
cream, butter and jam.
Recipes
