For the next recipe in our scone-athon, we've made a sort of savoury-sconey-bun (that actually looks more like a rock cake than a scone). The resulting little cheesy wonders are incredibly tasty and make an excellent addition to a picnic. This recipe will make six scones. For a bit of guidance on scone-making, have a look at my fruit scones post from a couple of weeks ago.
7 oz (200g) parboiled potatoes
6 oz (175g) self-raising flour
1 teaspoon salt
¼ teaspoon cayenne pepper
1 teaspoon mustard powder
2 oz (50g) Roquefort cheese, crumbled into little lumps
2 oz (50g) cottage cheese with onion & chives
1 dessertspoon chopped fresh sage
1 large egg
2 tablespoons milk
6 sage leaves
Pre-heat the oven to gas mark 5, 375F, (190C).
Begin by grating the potato into a mixing bowl (see photo below), then sift in the flour, salt, cayenne pepper and mustard powder and add the cottage cheese, chopped sage and half of the Roquefort.
Break the egg into a bowl and beat it together with the milk, then add this to the flour and cheese mixture. Give everything a bit of a mix around with a palette knife, then bring the mixture together gently with your hands to form a rough dough. Don't worry if this one is a bit sticky... It's all that cheesy goodness that makes it so squidgy.
Separate the dough into six portions and form each portion into a round shape with your hands. Don't worry if they look somewhat irregular... These are very laid back (and not terribly image conscious) scones.
Move the scones to a baking tray that has been lightly greased with butter and dusted with flour. Press one of the sage leaves into the top of each scone, then sprinkle the remainder of the Roquefort onto the scones, pressing the pieces into the dough so they stay put (see photo above).
Place the tray on the middle shelf of the oven and bake for 35-40 minutes (we left them in for 35 minutes, which was perfect for our fan-assisted oven), until they're a nice golden brown colour. Once they're ready, remove them from the oven and place them onto a wire rack to cool.