Thursday, 29 May 2014

A Fortuitous Combination

A rainy day in Burford after a late departure (car problems) was saved by a fine lunch at Huffkins and a browse around the wonderful shops along the high street. The Wren Gallery is full of glorious art, just out of our price range unfortunately (or is that fortunately) but this weekend's discovery was Cotswold Cheese Company. A fantastic range of local, national and continental cheeses alongside interesting biscuits, breads, oils, vinegars, olives and pickles. The staff are knowledgeable and friendly and generous with the free samples!

Anyway knowing that we would be arriving late in Nailsworth and not feeling like a full on meal we combined some light as a feather cheese scones with a fresh, soft Windrush Valley goat cheese. It was like a savoury cream tea, just missing a savoury, spicy tomato chutney to fill in for the strawberry jam!

Anyway we bought some more of the cheese (along with some proper Double Gloucester made with raw milk) and I made my own cheese scones to go with.

Makes (8-9 scones)
225g Self Raising Flour
55g Butter
25g Strong Cheddar (Grated)
150ml milk
1tsp English mustard powder
1/2tsp cumin seeds
1/2tsp oak smoked paprika

Mix the flour, mustard, cumin, paprika together and then rub in the butter. Add the cheese and milk and form into a soft dough. Roll out to about 2cm thick and using a 5cm cutter cut out the scones. Gently kneed together the scraps and cut out some more scones to use up the scraps (or make them into cheese straws!).

Brush with milk and bake for 15 minutes at 220C.

Cool and serve with a soft cheese or just with butter. Bet you can't just eat one!