Egmont Scone

Egmont Cheese Scone

Dry mix

• 500g self-raising flour
• 2 tsp baking powder
• Pinch cayenne pepper

Wet mix

• 100g Mainland Salted Butter, diced, softened 
• 300g Mainland Egmont Grated Cheese
• 370ml Anchor Blue Top Milk

Method

In a food processor, process dry mix with butter until it resembles wet sand.

Pour into a bowl, add Egmont cheese, stir with a butter knife to lightly combine.

Pour in the milk then slice and fold with a butter knife to ensure the dough doesn’t get overworked.

Use your hand to lightly roll and gather mix – do not knead, do not press down.

Lightly flour your work surface, pat down to 5cm thickness.

Cut into 3 lengths and then cut again into 120g triangles or desired shape.

Makes 10 × 120g scones.

Bake at 170°C for 17–18 minutes until golden brown.

Rēwena Bread

Once the bug is ready, combine the first lot of flour, sugar and salt into a large mixing bowl, and make a well in the centre of the bowl and add the bug (approximately 500g).

Add water to the mixture in two lots, combining the water thoroughly with the mixture each time.

Turn the dough onto a flour dusted bench, and gently knead the dough for no more than 10 minutes.

Place the dough into a greased bowl, cover and leave in a warm place to prove (2–3 hours).

Remove the dough from the bowl and knock back the dough, then gently knead for a further 2 minutes.

Cut the dough in half and place into two greased loaf tins.

Cover and allow to prove for a second time (45 minutes).

Once the doughs double their sizes, make cuts across the top of the bread, and place into a preheated oven at 180°C, and bake the bread for approximately 35–45 minutes.

Allow the bread to cool before slicing.