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Home made cheese scones & local artisan goodies

Monday, October 16, 2017

I made these delicious savoury scones for lunch after an Autumn walk to CS Lewis Square in Belfast with friends and fellow bloggers, Lindsey and Kellie.  The lunch featured some wonderful, delicious local Northern Irish produce and my own scones with a twist!


On our outing to CS Lewis Square, Lindsey (Lindslikedthat) , Kellie (LittleBurch22)  and I decided to try the new Connswater Greenway.  Unfortunately, part of the walkway was blocked off so we ended up doing a major tour of East Belfast instead of the short walk to the square.  There was plenty of chat so we didn’t really feel any pain but we were delighted when we finally made it to our destination.  We let out a collective gasp of delight when we saw the magnificent figure of Aslan the lion standing proudly overlooking the square.

After our walk, we were more than ready for lunch.  My home made scones with a twist (recipe below) were savoury and instead of jam and cream, they were topped with Dale Farm Creme Fraiche and Made with Love XO aubergine chutney to look like the really thing.  Tayto crisps to dip into Tom and Ollie hummus with chilli, garlic and basil and some sun ripened dried cherries and bananas from Forest Feast.  All pretty lovely and we tucked in with glee.  

You can find the CS Lewis Square at 402 Newtownards Rd, Belfast BT4 1HF

If you want to give my savoury scones a try, you can find the recipe and instructions below.

 

Ingredients

  • 225g self raising flour
  • 1 tsp baking powder
  • large pinch of salt
  • 50g butter (very cold)
  • 1 tsp wholegrain mustard
  • 100g cheddar and extra to top
  • 100mls milk
  • 1 tsp mixed herbs
  • 1 egg
  • Dale Farm Creme Fraiche or Quark +chutney to serve

Instructions

  • preheat the oven to 200C
  • sieve the flour, baking powder and salt making sure they are well mixed
  • rub in the butter until the mix resembles breadcrumbs (Top tip- grate it in as this makes it easier to rub in)
  • mix in the grated cheese
  • create a well in the centre and add the mustard, herbs, eggs and some of the milk
  • Mix together but try not to over work the mixture
  • Use enough of the milk to bring all the mixture together
  • Flour a working surface and roll out the mixture. Keep it quite thick as the cheese doesnt allow the scones to rise as well as sweet scones
  • Use a cutter to make your scones and place on a lined baking tray. Top with some grated cheese
  • cook for around 15 minute or until cooked and golden brown
  • Serve with chutney and Quark or creme fraiche to look like jam & cream

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