I am having another go at the blog event called "Tea Time Treats", which is a monthly baking challenge event managed by Karen from Lavender and Lovage and Kate from What Kate Baked. It is Karen from Lavender and Lovage, which is the host or perhaps I should prefer to "being mother" for the tea table for March month. The theme for March is SCONES either being sweet or savoury. You can read more here: http://www.lavenderandlovage.com/2012/03/the-new-tea-time-treats-challenge-for-march-scones-savoury-and-sweet.html
As the savoury version I had three different options in mind:
- Blue cheese and walnut
- Emmental cheese and red onion
- Olives and pine kernels
- Blue cheese and walnut = 5 votes
- Emmental cheese and red onion = 3 votes
- Olives and pine kernels = 3 votes
Thank you very much to those of you participating in this vote :-)
Below you can see, my modified version of scones with Blue cheese and walnuts.
Scones with Blue cheese and walnuts: - 12 pieces
- 375 g cake flour
- 75 g rye flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- 50 g sugar
- 125 g cold butter
- 1 egg
- 2 dl milk
- 100 g Blue cheese - in small pieces
- 100 g walnuts - roughly minced
- Heat the oven (conventional) to 250'C.
- Mix the flours, salt, baking powder and sugar together in a mixing bowl.
- Cut the cold butter into small pieces.
- Grind the butter pieces into the flour mix.
- Add the milk and egg without kneading it a dough.
- Add the Blue cheese and walnuts, again without kneading it too much.
- Place the dough on a pieces of baking paper.
- Flatten the dough into a height of 3 cm.
- Use a glass to cut out scone pieces or place the dough into heart shape silicone form.
- Bake the scone at 250'C for 10-15 minutes.