Goats cheese scones
These savoury scones make a great snack. The key is to wrap the scone dough around clumps of goats cheese - this means that when baked and served warm the goats cheese is melted in the middle and oozes out.
Recipe is
225g self-raising flour (or 210g plain flour with 3 teaspoons of baking powder)
pinch of salt
60g of butter
100ml of milk
150g Goats cheese crumbled
Sift the flour and salt into a bowl then add in the butter (cut into smaller cubes). Rub the butter into the sifted flour and salt until you have what look like breadcrumbs.
Make a well in the middle of the breadcrumbs and pour in the milk. Mix the milk into the flour and bring it together to a dough. Note, if the dough feels sticky then there's too much moisture and you can solve this by adding a sprinkle of flour until you have a firm dough. If the dough is dry and crumbly then add a little more milk.
Once you have your dough, knead it before separating into 6 roughly equal pieces. Roll the pieces into balls and then flatten into patties. Use your fingertips to make a well in the middle of the patties. Put a pinch of crumbled goats cheese (about 25g) into each well. Then bring the edges of the patties up around the goats cheese so that it becomes the centre of the scone.
Pat the scone to flatten the base and then shape with your hands into the usual scone shape.
Place onto a greased and floured baking tray before glazing with milk and baking in a pre-heated oven at 220degrees celsius for around 12-15minutes. (Check after ten). The scones are ready when they have a good colour and also sound hollow when you tap their bottoms.
