TINY CHEESE, ONION AND OLIVE SCONES
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
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
MEDITERRANEAN SCONES
New flavours in an old favourite - great for coffee mornings or an afternoon snack
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 40m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Butter a large baking sheet. In a large bowl, mix together the flour, baking powder and salt. Rub in the butter with the oil, until the mixture resembles fine crumbs, then add the tomatoes, cheese and olives. Make a well in the centre, pour in the milk and mix with a knife, using a cutting movement, until it becomes a soft 'stickyish' dough. (Use all the milk - it helps give a light texture.) Don't overhandle the dough.
- Flour your hands and the work surface well, and shape the dough into a round, about 3-4cm thick. Cut into eight wedges and place them well apart on the baking sheet. Brush with beaten egg and bake for 15-20 mins until risen, golden and springy to the touch. Transfer to a wire rack and cover with a clean tea towel to keep them soft. These are best served warm and buttered. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 293 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 2 milligram of sodium
MINI SAGE & ONION SCONES
These mini savoury scones are quick to make and are cute canapés for your Christmas party
Provided by Good Food team
Categories Starter
Time 35m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Heat oven 220C/200C fan/gas 7. Heat the oil in a pan and cook the onion for 5 mins until soft, then set aside to cool. In a food processor, pulse the flour and butter together until the mixture looks like crumbs, then add the sage, cooled onion and enough milk to make a soft but not sticky dough. Tip out onto a floured surface, knead briefly, then roll out to 1cm thickness. Using a 1.5cm cutter, stamp out mini scones. Brush tops with egg, put onto a baking sheet and bake for 8-10 mins until risen and golden.
- To serve, split the scones, spread each side with cranberry sauce, then sandwich together with the turkey.
Nutrition Facts : Calories 90 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.16 milligram of sodium
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