Monday, 2 November 2015

Cottage Cheese and Spring Onion Scones

I made these with that pot of cottage cheese I was talking about yesterday. They are great to have warm with a lovely bowl of comforting soup.

Cottage Cheese and Spring Onion Scones (from An Edible Mosaic)
(Makes 8-10)

230g cottage cheese
4 tbsp milk, plus more for brushing on top
320g plain flour
1 tbsp baking powder
salt and pepper
80g butter, chilled and diced
3 spring onions, thinly sliced

Preheat oven to 200C and line a baking sheet with greaseproof paper.

Put the cottage cheese and milk into a blender and blend until smooth, set aside.

Sift the flour, baking powder, salt, and black pepper into a large bowl.

Rub the butter into the flour with your fingertips until it resembles breadcrumbs.  Add the spring onions and stir in the cottage cheese puree. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.)

Shape the dough into a ball, then flatten it into a disk; wrap it in cling film and pop it in the fridge for 30 mins.

Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 2cm thick. Use a floured 6cm round cookie cutter to cut out the scones, then gather up the dough scraps and repeat as necessary, you should get about 8 to 10 scones.

Transfer the scones to the baking sheet, lightly brush the tops with a little milk, and bake for about 14-16 mins until puffed and light golden brown on top. Serve warm.

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