Egmont Scone

Ingredients

Egmont Cheese Scone (Dry Mix):

500	gr	Self-raising flour
2	tsp	Baking powder
	pinch	Cayenne pepper

Egmont Cheese Scone (Wet Mix):

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

Whipped Feta:

Building Your Scone:

Method

Egmont Cheese Scone (Dry Mix & Wet Mix):

1. In a food processor, process dry mix with butter until it resembles wet sand.
2. Pour into a bowl, add Egmont cheese, stir with a butter knife to lightly combine.
3. Pour in the milk then slice and fold with a butter knife to ensure the dough doesn’t get overworked.
4. Use your hand to lightly roll and gather mix – do not knead, do not press down.
5. Lightly flour your work surface, pat down to 5cm thickness.
6. Cut into 3 lengths and then cut again into 120g triangles or desired shape.
7. Makes 10 × 120g scones.
8. Bake at 170°C for 17–18 minutes until golden brown.

Rēwena Bread

1. 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).
2. Add water to the mixture in two lots, combining the water thoroughly with the mixture each time.
3. Turn the dough onto a flour dusted bench, and gently knead the dough for no more than 10 minutes.
4. Place the dough into a greased bowl, cover and leave in a warm place to prove (2–3 hours).
5. Remove the dough from the bowl and knock back the dough, then gently knead for a further 2 minutes.
6. Cut the dough in half and place into two greased loaf tins.
7. Cover and allow to prove for a second time (45 minutes).
8. 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.
9. Allow the bread to cool before slicing.

Whipped Feta:

1. Crumble, then mix feta until smooth.
2. Whip all ingredients together until velvety and smooth.
3. Season to taste.

Building Your Scone:

1. In a frypan, sauté the mushrooms with the olive oil and rosemary.
2. Remove from the pan and toss with herbs & lemon, season to taste.
3. Pipe whipped feta onto each half of the scone.
4. Top with mushroom mix and garnish with porcini crumble, fresh herbs & pesto.