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.
My TWO favourite ingredients, walnuts and blue cheese, these scones have my name all over them! FAB entry thanks, LOVE that you made TWO tea time treats this month!ReplyDelete
great to hear, that walnuts and blue cheese also is some of your favourites. It is wonderful taste combination with a strong dominance of blue cheese, so you have be a fan of blue cheese :-)