Homemade Cheshire Recipes
Double Cheese Scones with Rocket Pesto
225 grams of plain flour
2 teaspoons of baking powder
1 pinch of salt
25 grams of chilled butter
125 grams of Spinneyfields grated cheddar cheese
25 grams of Spinneyfields coarsely grated parmasan
3 tablespoons of finely grated parmesan
1 pinch of cayenne pepper
150 ml of milk
50 grams of pinenuts
40 grams rocket
5 tablespoons of olive oil
Scones:
- Preheat the oven to 200 degrees, gas mark 6
- Sift flour, baking powder and salt into a large bowl
- Dice butter and rub in
- Stir in the grated cheddar and coarse parmesan (keeping a little aside for topping)
- Add cayenne pepper and milk and stir until a soft dough
- On a lightly floured surface, pat the dough until it has a 3 cm thickness
- Stamp scones with a 6 cm cutter
- Place scones on a greased baking sheet
- Brush the tops with milk
- Sprinkle with the cheese that you reserved earlier
- Bake for 12-15 minutes until golden and risen
- Leave to cool on a wire rack
Pesto:
- Toast pine nuts in a dry pan then leave to cool
- Add to a blender with rocket, olive oil and the finely grated parmesan
- Once blended spread over the warm scones
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