A good #scone recipe is an important thing to have in your baking repertoire. What else would you make for an afternoon tea or if you just fancied some delicious baked goods?! This ‘caramelised garlic and cheese scone’ #recipe will no-doubt go down a treat and the smell from the oven will be divine! I highly recommend you try these fresh from the oven, smothered with butter so it melts into a delicious and indulgent snack!
The basic recipe is quick and #easy and can be used to make plain cheese scones, with or without the caramelised garlic, but I think it just adds a little something extra. As an added bonus, it’s an easy recipe to make and only takes 1-1 ½ hours. If you want to make these but don’t think you can get through them all when they’re still fresh, you can freeze the dough and just take out as many as you need. To cook from frozen, just add an extra 5 minutes on your baking time.
Equipment:
Mixing bowl
Rolling pin
Grater
Recipe: Makes 8-9 scones (if using a 2 inch cutter)
Ingredients-
5 garlic cloves
50 mL Balsamic vinegar
10g Brown sugar
225g Plain flour
3tsp Baking powder
Pinch of salt
65g Gruyere cheese, grated
15g Parmesan cheese +extra for topping
75g Unsalted butter
2tbsp milk + more for washing before baking
Tip: You can also use self-raising flour. If you do this just reduce the baking powder you add to 1tsp.
Prep: 30 mins Baking: 20-25 minutes
Method: (see pics below)
1. Preheat your oven to 200°C/390F (fan oven, 220°C otherwise)
2. Peel and chop the garlic chunks and lightly fry in a frying pan until they just begin to brown.
3. Turn the heat down and add a little water to the pan to soften the garlic. Add in the balsamic vinegar and sugar and heat until it thickens, stirring occasionally.
4. Whilst the garlic is cooking mix together the flour, salt, baking powder and cheeses in a bowl.
5. Cut the butter into small chunks and rub into the dry ingredients.
6. Cut the cooked garlic into small pieces and add to the mixing bowl. Add in the milk and bind into a dough.
7. Roll the dough out to a thickness of roughly 1 inch and cut out your scones.
8. Brush with milk and top with a little extra parmesan.
9. Place them on a lightly floured sheet of baking parchment. Place on a baking tray in the centre of your oven and bake for 20 minutes.
10. Once cooked the scones should last a couple of days in an airtight container.
Cook the garlic with the balsamic vinegar and sugar until reduced to a sticky glaze.
Mix the dry ingredients and rub in the butter.
One the garlic has been added, bind into a dough with the milk and roll out on a lightly floured surface
Cut out and brush with milk. Top with cheese and bake in the oven for 20 minutes
Remove from the oven and enjoy warm. *Particularly scrumptious with lots of butter*
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