Vous reviendrez encore et encore sur cette recette facile de scones au fromage. Notre cheddar extra-mûr Black Bomber, riche et crémeux, leur confère une délicieuse profondeur de saveur, rehaussée par une pincée de paprika fumé. Servez-les chauds a...
Vous reviendrez encore et encore sur cette recette facile de scones au fromage. Notre cheddar extra-mûr Black Bomber, riche et crémeux, leur confère une délicieuse profondeur de saveur, rehaussée par une pincée de paprika fumé. Servez-les chauds avec beaucoup de beurre et une cuillerée de chutney à la rhubarbe et au gin pour une touche savoureuse au thé de l'après-midi.
METHOD
Heat the oven to 200C.
Sift the flour and paprika into a large mixing bowl.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in 75g of the grated Black Bomber, reserving 25g.
Gradually add in the egg and milk mixture and mix until you have a soft dough (a little more milk can be added if the dough is dry).
Lightly flour a work surface and turn out the dough. Gently knead it together and pat down until approximately 2cm thick. Cut into rounds using a 5-6cm metal cutter.
Place scones on a lightly greased baking tray and brush the tops lightly with milk, then sprinkle the remaining 25g grated cheese on top of the scones.
Bake for approximately 15 minutes until risen and golden brown.
Place on a wire rack to cool and serve immediately with butter and Rhubarb & Gin Chutney.
METHOD
Heat the oven to 200C.
Sift the flour and paprika into a large mixing bowl.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in 2.6oz of the grated Black Bomber, reserving 0.9oz.
Gradually add in the egg and milk mixture and mix until you have a soft dough (a little more milk can be added if the dough is dry).
Lightly flour a work surface and turn out the dough. Gently knead it together and pat down until approximately 2cm thick. Cut into rounds using a 5-6cm metal cutter.
Place scones on a lightly greased baking tray and brush the tops lightly with milk, then sprinkle the remaining 0.9oz grated cheese on top of the scones.
Bake for approximately 15 minutes until risen and golden brown.
Place on a wire rack to cool and serve immediately with butter and Rhubarb & Gin Chutney.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
These adorable treats are a must-make canapé or starter for Valentine’s Day – and they’re so easy to prepare. Ready-rolled puff pastry shapes are topped with three award-winning Cheddars and their perfect flavour matches, from tangy chutneys and fiery Hot Honey to fresh fig quarters, cherry tomatoes, piquanté peppers and vibrant herbs. Baked until golden brown and served warm from the oven, they’re sure to win their heart.
Colourful, flavour-packed and as seasonal as they come, these roasted root veg make a standout side dish for Christmas dinner, whether you’re feasting on turkey, rib of beef or a hearty nut roast. It’s easy to prepare ahead, too, keeping festive stress to a minimum. Simply glaze baby carrots and baby parsnips in olive oil, seasonings, fresh thyme and Hot Honey – celebrating the time-honoured pairing of sweetness and heat – and, when you’re ready, roast them until tender and caramelised.
A real crowd-pleaser as a Christmas Day side dish or party canapé, these playful festive nibbles will disappear fast. Each cocktail sausage is stuffed with Rock Star, our award-winning vintage cave-aged Cheddar, and wrapped in streaky bacon that’s baked until crispy. Serve with a bowl of Hot Honey as a sweet and spicy dip.
