DUBLINER CHEESE SCONES

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DUBLINER CHEESE SCONES

 

1 lb white flour, preferably unbleached, (around 3 cups?)

1 level teaspoon salt

1 level teaspoon baking soda

12-13 fl oz sour milk, or buttermilk to mix Egg wash (Approximately)

4oz grated Dubliner cheese

 

 

 

Preheat the oven to 230?C / 450?F / Gas Mark 8.

Sieve the dry ingredients in a bowl. Make a well in the centre and pour most of

the milk in at once. Using one hand, mix the flour from the sides of the bowl,

adding more milk if necessary. The dough should be soft, not too wet and sticky.

When it all comes together, turn it out onto a floured board, knead lightly for

a second, just enough to tidy it up. Pat the dough into a square about 1 inch

(2.5 cm) deep. Brush with the egg wash and cut into 12 square scones. Dip the

top of each scone into the grated Dubliner cheese, place on a baking sheet.

 

Bake in a hot oven, 230C / 450F / Gas Mark 8, for 15 minutes, then turn down the

oven to 200C / 400F / Gas Mark 6, for 15 minutes or until cooked.

 

Serve with soup or as a snack.

 

Makes 12

 

Author: Chef Darina Allen of Ballymaloe Cookery School for Dubliner Cheese.

Formatted by Chupa Babi: 03.12.08

 

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