Cheese and rosemary scones topped with mascarpone and my homemade spiced tomato relish
Scone Ingredients - makes approx 12.
400g Self Raising flour
60g butter, chopped and cold
2 tbsp fresh rosemary, finely chopped
100g shredded parmesan or pecorino cheese, plus extra to top scones
350ml Milk, plus extra to brush/glaze top of scones
Spiced Tomato Relish Ingredients - makes approx 1 cup.
1 tin Mutti cherry tomatoes
1 small red onion, chopped
100g caster sugar
100ml red wine vinegar
1 tsp salt
1 tsp cracked pepper
1 tsp mustard, ground/powder
1 tsp curry powder
Place all ingredients into a saucepan and bring to boil, reduce heat and simmer until reduced and thickened. Taste test and adjust flavour if needed. Place some aside to use for your scones.
To reserve for later - place in fridge for 2-3 days or place hot relish into a sterilised jar, twist on sterilised lid and turn upside down to vacuum seal approx 30min or until cooled.
Preheat oven 200°C/180°C fan forced and line a baking tray.
Place flour and salt in a large bowl and combine well.
Add the butter and rub into flour mix until it resembles breadcrumbs.
Make a well in the centre of the flour mix then add the milk, rosemary and cheese. It’s best to use a butter knife to combine wet and dry ingredients until the scone dough nearly comes together.
Turn out onto a lightly floured surface and gently knead until scone dough comes together.
Using a rolling pin or gently press the dough out to an approx 3-4cm thickness.
Place a small handful of flour aside and dip a round scone cutter into flour, this will ensure a clean cut scone round. Cut out scone shapes but do not twist, this will help scone to rise tall and not lean when baking. Gently press leftover scone dough together and repeat until all scones are created.
Place scones close to each other, onto lined tray. Brush tops with milk and sprinkle with little shredded cheese.
Bake for approx 15-20min or until light golden.
Serve with heaps of butter or dollop of mascarpone cheese with spiced tomato relish!