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Farewell Kitchen - Going, going, scone!

Our chefs create some wonderful dishes, our food is something that guests leave raving about. One all time favourite (that seems to disappear just minutes after they are baked fresh each morning) are our green onion and cheddar scones. The perfect afternoon pick me up, whether enjoyed walking through estuaries or at home with the family. We thought it was the ideal first recipe in our new food series here on the blog.

Try them at home and tag us on social media, we would love to see your scones from around the world! #farewellfood
 

You will need: 

  • 2 cups (240g) of all purpose flour
  • 1/2 teaspoon of salt
  • 1 tablespoon of baking powder
  • 3/4 cup (85g) of cold butter cut into small pieces
  • 2 cups (240g) of cheddar cheese - this is best chopped roughly into chunks
  • 3 green onions/scallions chopped
  • 3 large eggs (1 for an egg wash)
  • 1/2 cup (120ml) of milk
  • 1 tablespoon of dijon mustard
 

Method: 

  • Preheat the oven to 380F (195C or gas mark 6)
  • Sieve flour, salt and baking powder together in a bowl and add the butter
  • Work the ingredients with your hands until it is the texture of breadcrumbs
  • Toss in the cheese and chopped green onions
  • Mix 2 eggs, milk and Dijon mustard, in a seperate bowl and then add to the dry ingredients
  • Stir together with a wooden spoon until there is no flour left on the bowl
  • Generously flour the counter and your hands (the dough should be sticky to touch)
  • Pat the dough into a rectangle around 10"x3" and 1/2 an inch thick, then cut into 4 squares
  • Cut the squares diagonally creating triangles
  • Place the triangles onto a baking tray around 1 inch apart
  • Make an egg wash with the remaining egg and lightly brush each of the tops
  • Bake for 25/30 minutes or until golden brown and leave to cool
We find they are best a little warm with salted butter or your favourite chutney!

-- By Rebecca Crilly



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