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.
This Summer mac and cheese is a fresh, seasonal twist on a comforting classic. Al dente pasta is tossed with sweet peas and broccoli before being coated in a rich, creamy cheese sauce made with tangy Dijon mustard and bold Green Thunder cheese. Baked until golden and bubbling, it's everything you love about a traditional mac and cheese recipe, with a vibrant vegetable-packed upgrade.Recipe created by @izzycooksstuff on Instagram
This creamy orzotto recipe combines tender orzo, smoky chorizo and sweet roasted red peppers in a rich, creamy dish finished with melted Beech Wood, fresh lemon and parsley. Packed with bold Mediterranean-inspired flavours, it's an easy one-pan meal that's perfect for everything from weeknight dinners to relaxed entertaining. Whether you're searching for a satisfying chorizo orzotto or simply a new way to enjoy orzo, this flavour-packed recipe is sure to become a firm favourite.Recipe created by @rhindanddine on Instagram.
Take your campfire cooking up a notch with these smoky cheese and charcuterie skewers. Rock Star and Red Devil are skewered with spicy chorizo, chargrilled peppers, sweet tomatoes and pepperoncini, then cooked over open flames until irresistibly melted and lightly charred. Served on crusty bread slathered with our Spiced Tomato & Vodka Chutney, it's a simple yet flavour-packed fireside feast that's made for sharing.
Gather around the campfire and enjoy the irresistible combination of smoky melted Beech Wood and sweet, fiery hot honey. Inspired by classic campfire cooking, these simple cheese s'mores pair golden, gooey chunks of naturally smoked Cheddar with crisp crackers for the perfect fireside snack. Ready in minutes and made with just a handful of ingredients, they're ideal for camping trips, outdoor adventures or cosy evenings spent around the fire.
Fire up the Kamado Joe for the ultimate steak dinner. Thick-cut ribeye is reverse seared for a perfectly blushing centre, then finished with a rich Truffle Trove butter that slowly melts over the meat, coating every slice. Served alongside a crisp radicchio and chicory salad, topped with golden shards of nutty Red Storm cheese. Perfect for summer entertaining, special occasions or taking steak night to the next level.
Red Devil brings a fiery depth of flavour to this smoke-kissed cheeseburger. Hot Honey glazed bacon adds a touch of sweetness that perfectly complements the cheese's warming chilli kick. A bold barbecue favourite sure to delight your guests.
