Cheese Scones
July 20, 2015
This recipe is perfect choice when your friends drop by for a surprise visit.
Caraway seed is widely used in Scandinavian cooking. It will give a licorice like taste in the scones. If you like, add some into the dough, or leave it out. If you don't have caraway seeds, the best substitute for them are dill seeds or anise seeds.
Västerbotten cheese is a hard cow's milk cheese with a fat content of 31% and strong flavour. You can substitute it whatever strong cheese you like best. These delicious scones are also a wonderful way to use up some leftover cheese.
8 pcs.
4 dl (250 g) wheat flour
2 tsp baking powder
0,8 tsp salt
2 tsp caraway seeds
1 dl (40 g) Västerbotten cheese, shredded
50 g butter, melted
1 dl (40 g) Västerbotten cheese, shredded
50 g butter, melted
2 dl (200 g) milk
Preheat the oven to 200°C.
Stir together the flour, baking powder, salt and caraway seeds. Add the shredded cheese and mix through the flour mixture.
Pour the melted butter and milk into the mixture, stirring with a spatula to make a soft dough. Add some extra milk if the dough looks dry.
Line the baking tray with a parchment paper. Divide the dough in half and place it on the baking tray. Pat out the pieces of dough into two rectangles, about 5 mm thick.
Using a floured cutter, cut out 8 scones. Poke with a fork.
Bake for 15-20 minutes.
Preheat the oven to 200°C.
Stir together the flour, baking powder, salt and caraway seeds. Add the shredded cheese and mix through the flour mixture.
Pour the melted butter and milk into the mixture, stirring with a spatula to make a soft dough. Add some extra milk if the dough looks dry.
Line the baking tray with a parchment paper. Divide the dough in half and place it on the baking tray. Pat out the pieces of dough into two rectangles, about 5 mm thick.
Using a floured cutter, cut out 8 scones. Poke with a fork.
Bake for 15-20 minutes.
Serve, still warm, with lashings of butter.
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