Tenderstem®, Basil and Goats Cheese Scones
Created by Margaret Carboni
I am a scientist therefore my cooking and baking reflects this. I love mixing things together and waiting to see how they turn out. I particularly enjoy baking.
- Created by Margaret Carboni
- 15 mins preparation
- 20 mins cooking
- Serves 8
Tenderstem®, basil and goats cheese scones
- 225g self raising flour
- 1 tsp salt
- 1 tsp baking powder
- 55g butter
- 80-90mls milk
- 1 cup Tenderstem®
- 1 tbsp basil
- Soft creamy goats cheese
Turn oven on to 180 degrees/160 fan assisted.
Grease a baking tray with some butter and set to the side.
Blanch 1 cup of Tenderstem® until soft and chop finely (I prefer to blast mine in the blender to get them nice and small).
Add the flour, butter, salt and baking powder into a large bowl and rub in the butter.
Add in the Tenderstem®, basil and milk until you get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones until all the dough has been used.
Brush the tops of the scones with some extra milk and bake for 15-20 minutes until well risen and golden.
Allow to briefly cool, add soft goats cheese, allow to melt and enjoy.