COOKING INSPIRATION
THE RUNNING FOX FOXY TRIPLE CHEESE SCONES Makes 9 large scones Oven temperature, 180ºC
INGREDIENTS 500g self-raising flour 100g butter, chilled and cubed 10g mustard powder 100g grated mature cheddar cheese 50g crumbled feta 50g brie cut into small chunks 400ml milk
22 COQUETCOTTAGES.CO.UK
Recipe
METHOD
Combine the self-raising flour, butter and mustard powder with your fingertips to resemble fine
and use your thumb to make a little indentation on the top. Place a chunk of the brie in each indentation.
breadcrumbs. Add the grated cheddar, feta and 300ml of the milk and gently combine into a soft but firm dough. Add more milk if needed. Lightly flour your work surface and roll the dough out to about 3cm thick. Cut out the scones, ideally with a 7.5cm/3” diameter scone cutter. Lay the scones on a tray lined with baking paper or a baking sheet.
Bake in a preheated oven for 25-30 minutes. Delicious served warm with butter and a dollop of red onion chutney. Relax and enjoy.
Brush each scone with a little milk
runningfoxbakery.co.uk
No time to make a batch? No problem, pop into The Running Fox at Felton, Longframlington, Shilbottle or Longhoughton for a freshly baked cheese scone.
