Delia Smith Cheese Scone Food

TINY CHEESE, ONION AND OLIVE SCONES

Tiny Cheese, Onion and Olive Scones image

These are so moreish that I don't think your guests could possibly survive on just one. They are simple to make and freeze superbly once cooked, provided you defrost and re-heat them in a hot oven for about 4 minutes before serving. If you're making them on the day of serving, split them once they're cooled and spread with a little herb cheese or a creamy blue cheese like Cambazola. Warm them in a hot oven just before serving. Vegetarians might like to know that a vegetarian parmesan-style cheese is available from Bookham and Harrsion Farms Ltd

Categories Canapes & Nibbles Christmas: Drinks, Parties and Buffets Life in the Freezer Vegetarian recipes Cheese recipes

Yield Makes about 28

Number Of Ingredients 13

Ingredients

1½ oz (40 g) Parmesan (Parmigiano Reggiano), grated (see recipe introduction)
1 oz (25 g) butter
1 large egg
approximately 2-3 tablespoons milk
freshly milled black pepper
1½ oz (40 g) strong Cheddar, grated
1 medium onion, diced
6 black olives, pitted and chopped
1 tablespoon olive oil
6 oz (175 g) self-raising flour
½ level teaspoon salt
½ level teaspoon mustard powder
½ level teaspoon cayenne pepper

Steps:

Fry the onion in the oil over a highish heat for about 5-6 minutes or until it's a nice brown caramel colour and darkened at the edges. Keep it moving about so that it doesn't burn. Now transfer it to a plate to cool. While that's happening, take a large mixing bowl, sift in the flour, salt, mustard powder and cayenne, and add a good grinding of black pepper (the scones need to have a piquant bite). Now rub in the butter, toss in the cooled onion, the olives and two thirds of the grated cheeses, forking them in evenly. Beat the egg and pour this in, mixing first with a knife and finally with your hands, adding only enough milk to make a soft dough - it mustn't be too sticky. Turn the dough out on to a lightly floured surface, knead it gently till it's smooth, then roll it out to about ¾ inch (2 cm) thick, being careful not to roll it too thinly. Next, use a 1¼ inch (3 cm) plain cutter for cutting: place it lightly on the dough and give a sharp tap to stamp out the scones. Lightly knead together and re-roll any trimmings. Then, when all the scones are cut, brush them with milk, top them with the remaining grated cheese and bake them near the top of the oven for 10-12 minutes. Remove them to a wire rack to cool. For more recipes for scones, see our Cookery School Video for Little Cakes on this page

CLASSIC CHEESE SCONES

Classic cheese scones image

Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use

Provided by sarahheron

Categories Afternoon tea, Side dish, Snack, Supper

Time 35m

Yield Makes 5-6

Number Of Ingredients 7

Ingredients

225g self-raising flour, plus extra for dusting
pinch of salt
pinch of cayenne pepper
1 tsp baking powder
55g chilled butter, cut into cubes
120g mature cheddar, grated
90-100ml milk, plus 1 tbsp for glazing

Steps:

Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
Bake in the oven for 15-20 mins or until golden brown and cooked through.

Nutrition Facts : Calories 300 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.2 milligram of sodium

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