Scone Sale- Tomato and Blue Cheese. Gently fold in the sun-dried tomatoes, blue cheese and chives until all combined. Brush egg wash over the scones and sprinkle a little salt and pepper over the top. In a large bowl, whisk together the oil, yogurt, Worcestershire and salt and pepper, to taste.
Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Mix yogurt, mayonnaise, dill, salt, pepper, and garlic powder in a bowl. You can cook Scone Sale- Tomato and Blue Cheese using 10 ingredients and 12 steps. Here is how you cook it.
Ingredients of Scone Sale- Tomato and Blue Cheese
- Prepare 100 grams of ★Cake flour.
- It’s 100 grams of ★Bread (strong) flour.
- It’s 1 tsp of ★Baking powder.
- You need 1 pinch of ★Salt.
- You need 50 grams of Chilled butter (or olive oil).
- Prepare 1 tbsp of ☆Honey.
- You need 120 ml of combined ☆Yogurt (you can also use a soy milk or milk+a bit of vinegar if you don't have yogurt).
- You need 30 grams of Blue cheese.
- It’s 2 of heaping tablespoons finely chopped Partially dried tomatoes.
- Prepare 30 grams of Walnuts or pine nuts, if desired.
Crumble in blue cheese and mash with a fork, stirring until thick and creamy, but still chunky. Place lettuce in a large bowl and add bacon, mushrooms, cheddar cheese, red onion, and nuts (if using). Toss briefly just to combine ingredients. Remove the biscuit dough from the fridge.
Scone Sale- Tomato and Blue Cheese instructions
- Mix the ★ dry ingredients together..
- Put the butter into the bowl with the dry ingredients, and sprinkle it with the flour. Hold a whisk straight up and down, and break up the butter into small bits by hitting the butter repeatedly with it..
- Once the mixture is crumbly, add the chilled ☆ ingredients. (Try adding milk a bit at a time if it doesn't come together.).
- Add the dried tomatoes and blue cheese, and mix with cutting motions with a spatula (the dough in the photo is made using whole wheat flour)..
- Stop mixing after it has blended to a certain point, bring together into one ball with your hands. (It will be crumbly at first, but will gradually come together.).
- Wrap in plastic wrap and chill in the fridge for 20~40 minutes. (You can shorten the time when you are in a hurry.).
- Divide the dough into 2 equal portions and stack on top one another, then roll out with a rolling pin, and continue folding it on top of itself 3 more times..
- Finally, roll out to 2 cm thick with a rolling pin, and cut out shapes with a small cup. Bake in an oven preheated to 390°F/200°C for 15-20 minutes and it is done!.
- When making in a food processor: freeze the butter, place together with ★ into the food processor, and blend until it is finely crumbled..
- Give the blender a quick spin until the flour becomes smooth like panko, then add chilled ☆ ingredients, and pulse repeatedly..
- Add dried tomatoes and cheese once the flour begins to lump together, and give it another spin. Stop immediately once the dough comes together, and place into a plastic bag..
- After letting the dough sit in the fridge, roll out and cut shapes out just like in Step 8, bake in an oven preheated to 390°F/200°C for 15~20 minutes, and it is done!.
The combination of Dijon, cheddar and parmesan produce a fully-flavoured taste, but you can vary it in any way to suit your taste buds. Scones are ready in mere minutes – an easy way to liven up your repertoire. Most of my tomato toast varieties include burrata cheese, so I left that out today in order to really switch things up. And not just any old boring blue cheese, We're making blue cheese mayo. Which is really just a fancy way for saying that we're stirring crumbled blue cheese into mayo.