We’ve found a great new way to embellish your homemade cheese scones with the simple addition of our delicious Waiheke Herb Spread.
Makes 8
Ingredients
270g plain flour
1 ½ t baking powder
¼ t sea salt
freshly ground black pepper
3 T Waiheke Herb Spread
60g cold butter
80g Greek style plain yoghurt
120ml milk, or alternative milk
100g tasty cheese
Directions
Preheat the oven to 220°C.
Sift the flour and baking powder into a large mixing bowl. Add the salt, pepper and Herb Spread and stir with a wooden spoon until the herb spread is mixed evenly through.
Grate in the cold butter with a cheese grater, then using your hands rub the butter into the flour mix until it resembles thick breadcrumbs. Place into the fridge for 10 minutes.
Meanwhile, whisk the yoghurt and milk together in a bowl and reserve 2 tablespoons from glazing the tops of your scones later. Grate the cheese.
Remove the flour/butter mix from the fridge and gently fold through grated cheese and then the yoghurt/milk mix. Quickly roll and weigh the dough into 85g balls and place onto a lightly greased baking tray.
Brush the tops with the reserved yoghurt/milk mix and bake in the middle of the oven for 15-20 mins, until they have risen slightly and are golden brown in colour.
Cool on a cake rack for 2-3 minutes before breaking open and smothering with butter.
