Recipe from Leith's Cookery School, London
These are great to serve with hearty winter soups.
8 oz SR flour (plus a little extra for rolling and dusting)
3 oz Brie
Pinch salt
2 oz butter, very cold and diced
1 sour Granny Smith apple, unpeeled and grated coarsely
1 oz grated Parmesan cheese
3 tablespoons of buttermilk
Preheat oven to 375F/Gas mark 5.
Dust a baking sheet with flour
Freeze Brie for 10 minutes then grate coarsely and set aside.
Make scones by sifting the flour and salt into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the grated apple, Brie and grated Parmesan.
Using a knife, mix in the buttermilk to make a soft dough. Turn the mixture onto a floured worktop and flatten slightly with the palm of your hand.
Lightly flour a large scone cutter and stamp out four rounds. Dust with flour and transfer to the prepared baking sheet. Bake on the top shelf of the preheated oven for 10-12 minutes, or until well-risen and golden brown. Allow to cool slightly before serving.
These are great to serve with hearty winter soups.
8 oz SR flour (plus a little extra for rolling and dusting)
3 oz Brie
Pinch salt
2 oz butter, very cold and diced
1 sour Granny Smith apple, unpeeled and grated coarsely
1 oz grated Parmesan cheese
3 tablespoons of buttermilk
Preheat oven to 375F/Gas mark 5.
Dust a baking sheet with flour
Freeze Brie for 10 minutes then grate coarsely and set aside.
Make scones by sifting the flour and salt into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the grated apple, Brie and grated Parmesan.
Using a knife, mix in the buttermilk to make a soft dough. Turn the mixture onto a floured worktop and flatten slightly with the palm of your hand.
Lightly flour a large scone cutter and stamp out four rounds. Dust with flour and transfer to the prepared baking sheet. Bake on the top shelf of the preheated oven for 10-12 minutes, or until well-risen and golden brown. Allow to cool slightly before serving.
