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Seeded Cheesey Scone Ring


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Ingredients

Seeded Cheesey Scone Ring

  • Handful fresh sage leaves, foliage only
  • 60 g parmesan cheese, cubed
  • 80 g aged cheddar cubed
  • 160 g cream
  • 90 g soda water
  • 350 g SR flour
  • 30 g sunflower seeds
  • 6
    27min
    Preparation 2min
    Baking/Cooking 25min
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. Preheat oven to 180C and line a flat baking tray with baking paper. Set aside.


    Place sage leaves and cheeses into TM bowl and mill together for 7 seconds on speed 7. Set aside.


    Place remaining ingredients into TM bowl and mix together for
    10 seconds on speed 4 until dough forms. Add 70g of the grated cheese
    mixture into the bowl and mix a further 5 seconds on speed 4. Tip
    mixture out onto ThermoMat and push together with your hands to form a
    disc. Roll out gently and cut rounds out using the MC as a cutter.
    Place on prepared tray, slightly overlapping each round on the the next
    scone to form a ring. Sprinkle with remaining cheese and bake for 20-25
    minutes or until golden.

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