Mainland Egmont Cheese has a mild cheddar saltiness with a sweet and subtle nuttiness, this flavour carries well making it perfect for baking as a topping or ingredient.
For the perfect cheese scone, I always look for a cheese that melts well but also has enough flavour to carry through to the finished flavour profile.View the recipe video
Egmont Cheese Scone
- 500g self-raising flour
- 2 tsp baking powder
- Pinch cayenne pepper
- 100g Mainland Salted Butter, diced, softened
- 300g Mainland Egmont Grated Cheese
- 370ml Anchor Blue Top Milk
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.
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.
- 2 tbsp Mainland Special Reserve Creamy Feta
- 250g Anchor Cream
- 1ea lemon zest and juice
Crumble, then mix feta until smooth.
Whip all ingredients together until velvety and smooth.
Season to taste.
Building Your Scone
- 1ea Egmont Scone, sliced in half
- 100g Whipped Feta
- 100g mixed wild mushrooms, your choice
- 1 tbsp extra virgin olive oil
- 1ea lemon, juice & zest
- 1 tsp dill, chopped
- 1 tsp rosemary, chopped
- 1 tsp flat leaf parsley, chopped
In a frypan, sauté the mushrooms with the olive oil and rosemary.
Remove from the pan and toss with herbs & lemon, season to taste.
Pipe whipped feta onto each half of the scone.
Top with mushroom mix and garnish with porcini crumble, fresh herbs & pesto.