Hello my dear foodies,
Here we are with another easy and fast recipe.
These triple cheese scones reminds me of pogacele cu jumari, which are a kind of Romanian scones that my grandma used to make. I have tried to find a translation in English but “pumice stone” is not really adequate in this case 🙈
Ingredients for around 30 scones:
- 350 g / 2 ¾ cups plain/all-purpose flour
- 100 g / ¾ cup spelt flour or whole wheat flour
- 3 teaspoons baking powder
- ¼ – ½ teaspoon cayenne pepper
- 75 g / 5 tablespoons butter, chilled and diced
- 50 g / ½ cup coarsely grated Cheddar, plus extra for topping
- 50 g / ½ cup coarsely grated Mozzarella
- 25 g / ⅓ cup finely grated Parmesan, plus extra for topping
- 125 ml / ½ cup buttermilk
- 150 ml / ⅔ cup whole milk, plus 1 tablespoon for glazing
- Salt and freshly ground black pepper to taste
Directions:
Preheat the oven to 200ºC (400ºF).
Prepare a baking sheet lined with baking parchment.
Sift the plain/all-purpose flour, spelt or whole wheat flour, baking powder and cayenne pepper into a large mixing bowl. Season well with black pepper and a pinch of salt.
Add the chilled, diced butter and rub into the dry ingredients using your fingertips.
When there are only very small specks of butter still visible add the grated Cheddar, Mozzarella and Parmesan cheese and mix to combine.
Make a well in the middle of the mixture and pour in the buttermilk and milk. Mix the dough with a large spoon then very lightly bring the mixture together with your hands to a rough ball.
Turn the dough onto a lightly floured surface and knead for 10 seconds. Flatten or roll out to a thickness of 1.5 – 2 cm / ⅝ – ¾ inch.
Use a 5 cm / 2 inch round cookie cutter to stamp out rounds and arrange on the prepare baking sheet, leaving a little space between each scone to allow for spreading during baking.
As I don’t have a round cookie cutter, I’ve been a little bit inventive and found another solution using a glass.
Gather the dough scraps into a ball, re-roll and stamp out more scones.
Brush the top of the scones with a little milk, scatter with the extra cheeses and a pinch of cayenne pepper.
Bake on the middle shelf of the preheated oven for about 13 – 15 minutes until well-risen and golden brown. Cool on a wire rack.
Split the scones in half and spread with butter to serve or simply eat them as they are.
So soft, cheesy and with a kick from the cayenne pepper.
Triple cheese scones
Equipment
- 5 cm / 2 inch round cookie cutter
- baking sheet lined with baking parchment
Ingredients
- 350 g 2 ¾ cups plain/all-purpose flour
- 100 g ¾ cup spelt flour or whole wheat flour
- 3 tsp baking powder
- ¼ – ½ tsp cayenne pepper
- 75 g 5 tablespoons butter, chilled and diced
- 50 g ½ cup coarsely grated Cheddar, plus extra for topping
- 50 g ½ cup coarsely grated Mozzarella
- 25 g ⅓ cup finely grated Parmesan, plus extra for topping
- 125 ml ½ cup buttermilk
- 150 ml ⅔ cup whole milk, plus 1 tablespoon for glazing
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 200ºC (400ºF).Prepare a baking sheet lined with baking parchment.
- Sift the plain/all-purpose flour, spelt or whole wheat flour, baking powder and cayenne pepper into a large mixing bowl. Season well with black pepper and a pinch of salt.
- Add the chilled, diced butter and rub into the dry ingredients using your fingertips.
- When there are only very small specks of butter still visible add the grated Cheddar, Mozzarella and Parmesan cheese and mix to combine.
- Make a well in the middle of the mixture and pour in the buttermilk and milk.
- Mix the dough with a large spoon then very lightly bring the mixture together with your hands to a rough ball.Turn the dough onto a lightly floured surface and knead for 10 seconds. Flatten or roll out to a thickness of 1.5 – 2 cm / ⅝ – ¾ inch.
- Use a 5 cm / 2 inch round cookie cutter to stamp out rounds and arrange on the prepare baking sheet, leaving a little space between each scone to allow for spreading during baking. Gather the dough scraps into a ball, re-roll and stamp out more scones.
- Brush the top of the scones with a little milk, scatter with the extra cheeses and a pinch of cayenne pepper.
- Bake on the middle shelf of the preheated oven for about 13 – 15 minutes until well-risen and golden brown. Cool on a wire rack.
- Split the scones in half and spread with butter to serve or simply eat them as they are.
This recipe is inspired from “Afternoon Tea at Home” by Will Torrent, with some changes of course because I’m never able to follow a recipe 🙈
Enjoy it! Happy cooking!
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