TURNSWORTH CHEESE & CLOVE SCONES
Timescale
Relaxed
Makes
6-8
Difficulty 
Simple
Turnsworth cheese is pretty much the English version of French camembert, if a little less pungent. It pairs incredibly well with cloves to come together in these scrumptious savoury scones.
INGREDIENTS

250g Wholeweat Flour 

40g Unsalted Butter, cubed

125ml Milk

1 Egg

2 1/2tsp Baking Powder

1/2 Turnsworth Cheese, cubed  

1tsp Ground Cloves

1/4tsp salt

TO FINISH

1 Egg, lightly beaten, to glaze

Extra Turnsworth Cheese, cubed

METHOD

1. Heat the oven to 220ºC/ Gas 7.

 

2. Dice the Turnsworth cheese in cubes, to dice-like size, and place in the freezer to harden. 

 

3. In a bowl, mix the flour with the cold butter cut in cubes and rub it with your fingertips until the mixture resembles breadcrumbs. Add the ground cloves, egg, salt and baking powder. Mix gently with a wooden spoon.

 

4. Add half the milk and turn the mixture gently to combine. Gradually add the remaining milk, bringing the mix together with your hands to form a soft dough.

 

5. Take the cubes of Turnsworth out of the freezer, and little by little add gently to the dough, until you have a good cheese to dough ratio. Keep the remaining diced cheese aside. 

6. Dust a work surface with flour, and tip the dough onto it. With floured hands, fold the dough in half, then turn it 90º and repeat. Continue this process a few times until the dough is smooth, but without overworking it.

 

7. Gently roll the dough on your floured surface to a 2,5cm thickness. Using a 7cm pastry cutter or a glass dipped in flour, stamp out rounds, making sure not to twist the cutter when pressing, and lifting gently the dough out. Press back together the remaining dough and re-roll to make more scones. Place the cut out scones on a baking tray lined with greaseproof paper. 

8. Brush the top of the scones with the beaten egg, making sure to glaze only the top - if it runs down the sides it will stop them raising evenly. Add a few pieces of Turnsworth on top of each scone. 

9. Bake for 15 minutes, until the scones are risen and golden brown. Transfer to a wire rack to cool, and enjoy with a little butter - and more cheese if so desired.

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