Thakore Family Recipes

Masala Cheese Scones

Name: Masala Cheese Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 250 g plain flour; 1 tsp garam masala; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 50 g mature Cheddar, grated; 50 g Red Leicester, grated; 2 tbsp chopped fresh coriander; 50 g red onion, finely chopped; 75 g unsalted butter, frozen or very cold; 175 ml full-fat milk, cold; 2 tsp English mustard powder; 1 1/2 tsp full-fat milk

8 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

250 g plain flour

1 tsp garam masala

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

50 g mature Cheddar, grated

50 g Red Leicester, grated

2 tbsp chopped fresh coriander

50 g red onion, finely chopped

75 g unsalted butter, frozen or very cold

175 ml full-fat milk, cold

2 tsp English mustard powder

1 1/2 tsp full-fat milk

Directions

Preheat the oven to 200°C/400°F.

Start by grating your butter on the coarse side of a cheese grater. This will help incorporate the butter quickly and easily.

In a large bowl, mix together the flour, baking powder, baking soda, garam masala and salt. Add the grated butter and using your fingertips, swiftly rub the flour and butter together to form a fine, breadcrumb-like texture.

Add the onion, chilli, coriander and cheese. Mix together.

Next, pour in the milk. Use a spoon or your hands to bring the mixture together as a soft dough. Be very gentle and do not knead it. Light and flaky scones require as little handling as possible.

Flour a clean surface and pat or roll the dough out to a thickness of about 1 1/2-2cm. Stamp out rounds using a cookie cutter. Pick up any scraps of dough and bring them back together to cut out more rounds. Remember to handle the dough quickly and with a light touch. Cracks on the surface are fine. Scones should be rustic looking.

Place the scones on a large baking tray lined with baking parchment. Arrange the scones on the tray, leaving a small gap around each one as they will rise a bit. Refrigerate for 5 minutes.

In a small bowl, mix together the mustard and milk. Stir until no lumps remain.

Brush the scones with the mustard wash and sprinkle on your kalonji (nigella) seeds and sesame seeds. Alternatively, you can keep them plain or choose an alternative. I've included some different topping ideas in the blog post above.

Bake the scones in the pre-heated oven for 20-22 minutes. Allow to cool for 15-20 minutes before eating.

Nutrition

Serving Size

1 g

Calories

225

Total Fat

11 g

Saturated Fat

6 g

Unsaturated Fat

4 g

Trans Fat

0 g

Cholesterol

28 mg

Sodium

327 mg

Total Carbohydrate

26 g

Dietary Fiber

1 g

Total Sugars

2 g

Protein

6 g