Recipe: Cheese scones a Kiwi favourite
IT'S GREAT having well-travelled friends, or (better still) those who hail from another country.
It's a no-brainer; learning the culture of foreign lands from a local is definitely the way to go.
My friend Josie is an expat Kiwi and she has introduced me to the delights of a New Zealand staple, the savoury cheese scone.
These moreish treats are available across the ditch in virtually every cafe and lunch venue, and with good reason.
Josie makes hers seemingly without effort (the sign of a good cook - or a good recipe), and they turn out perfectly every time. She serves them for lunch with cold meat (ham works well) or cheese, accompanied by a generous dollop of chilli jam or good pickles.
They look and smell enticing, and they are truly delicious.
Scones are not something I have a lot of success with - they often turn out with the texture and consistency of a hockey puck - but this recipe works for me every time.
Serve them while they're hot and watch them disappear.
Kiwi cheese scones
2 cups plain flour
2 tsp baking powder
1 tsp sugar
1/2 tsp salt
1/4 tsp cayenne pepper
2 and 1/4 cups grated vintage cheddar cheese, divided
1 cup full-cream milk
METHOD: Preheat oven to 220C. Sift flour, baking powder, sugar, salt and cayenne pepper into a medium-size mixing bowl. Using a wooden spoon, mix in two cups of the cheese.
Make a well in the centre and pour in the milk. Mix lightly until just combined then turn out on to a lightly floured surface. Depending on your method of cutting, shape dough into a circle or rectangle about 3cm high.
Using a scone cutter, cut eight scones from the circle, or cut the rectangle into eight squares and transfer them to a baking tray. Sprinkle lightly with remaining cheese and bake for 15-20 minutes until golden brown. Serve immediately with butter, cold meat or cheese, and chutney or relish.
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