Leek, Red Pepper & Kefir Cheddar Cheese Scones
I’ve never been a cheese connoisseur, and I’m certainly not going to start being one now just because I was gifted a new kind of cheese.
I can only be honest about what I like and what I don’t, and I do like the Kefir Cheddar cheese from the Cultured Cheese Company I was given.
It’s tasty, great to cook with and apparently, it’s good for me too.
The lovely Mr G is a big cheese lover, and a big scone lover too, but only when they are straight from the oven and cooled.
I can understand that, too hot and the butter just melts away, too cold and the butter just sits on the top like some small pebble.
Now if it was my mum, there would be no thought about how much butter was on the scone.
It was never a choice, it was butter all the way.
I take after my mum with that.
Anything that is supposed to have butter spread on top, guaranteed I’ll have more than is medically recommended.
Not the lovely Mr G, he’s more about the scone than the butter, and with these scones, I can see why he would.
Don’t be put off if you don’t have any Kefir Cheddar cheese, use your favourite cheddar cheese and have fun with it.
Enjoy your sweet life!
Leek, Red Pepper & Cheese Scones
Leek red pepper & Kafir Cheese scones and lots of butter, of course!
What You Need
300g Kefir Cheddar Cheese – See Tip Box
800g Self Raising Flour Plus extra for rolling
200g Margarine
3 tsp baking Powder
2 large eggs
1 egg for glaze – lightly beaten for egg wash
2 tsp mustard powder
1 small red pepper – deseeded and very finely chopped
1 small leek – washed and finely chopped
300ml milk plus extra for egg wash
2 tbs vegetable oil
Leak, pepper & Kafir Cheese
How It’s Done
Heat the oven to 180c
Place non-stick parchment paper onto a baking tray ready for the oven
Chop the red pepper and leek very small
Add the oil to a small frying pan, and cook the pepper and leak on a medium heat until slightly soft, once cooked, set aside – See Tip Box
Grate the cheese and set aside.
Add the flour, baking powder, mustard powder, into a large bowl. Use a fork to mix all of the dry mix together
Add the margarine and cut it into the dry mix until the mix looks like breadcrumbs- See Tip Box
Add the grated cheese, cooked leek and pepper and mix it all together
In a jug or bowl, mix together the two large eggs and the milk and whisk to combine. Add this to the rest of the ingredients in the bowl, and mix until you have a wet dough
Sprinkle some flour onto a work surface and dump the wet dough onto it.
Cover your hands in flour and flatten out the dough to about 1 inch.
Use a cutter to cut out the scones and place onto the prepared baking sheet about two inches apart.
Repeat until all of the dough is used.
Mix the single egg and a couple of tablespoons of milk together. Brush the egg wash over the tops of all the scones.
Place the trays full of scones into the hot oven and cook for 20-30 minutes until the tops are a rich golden brown.- See Tip Box
Serve hot or cold, with lots of butter, or course.
I cut mine into squares, which shape you use is up to you
Tip Box
Cheese – If you’ve not got your hands on any Kefir cheese, don’t worry. Use the tasty cheddar cheese of your choice.
Pepper & Leek – Don’t overcook the pepper and the leak. They will be cooking inside the scones, so you don’t want them too soft.
Margarine - Cutting in is a term used for incorporating a fat into flour etc without using your hands
Oven – All ovens are different so adjust cooking time accordingly.
Tea & a scone anyone?
