The only way to enjoy your favourite beverage, tea or coffee, is with a snack. However, even with a good amount of butter and cheese, scones may become boring after a while. If you’re looking for a new take on an old favourite, try these savoury mushroom and cheese scones. To those who like baking, these scones provide a welcome change of flavour while still pairing well with a cup of tea.
Mushroom and cheese scones tips
Making the scone dough itself is an easy, but the toppings are where the action lies. Mushrooms may be cooked in oil, however frying them in salt and no oil is an effective way to eliminate excess moisture. Some fresh chives, for both flavour and colour, may be added at serving time. Traditional toppings, like as cream and cheese or even simply butter, are still great with these.
Tea time just got more interesting with this creative take on a traditional treat. These mushroom cheese scones are just perfect.
Mushroom and cheese scones recipe
Course: Snacks
Cuisine: Global
Difficulty: Easy
Servings: 4 servings
Prep time: 20 minutes
Cooking time: 5 minutes
Baking Time: 20 minutes
Total time: 45 minutes
Ingredients
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500g portabellini mushrooms, sliced
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olive oil, for frying
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450g flour, plus extra for dusting
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6 tsp baking powder
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2 tsp salt
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1 tsp freshly ground black pepper
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1 tbsp. mustard powder
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100g cold butter, grated
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250g mature cheddar cheese, grated
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1 bunch chives, finely sliced
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125ml cold milk
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125ml cold water
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1 egg, beaten with a tiny splash of milk
Method
- Preheat oven to 220˚C and line a large baking tray with baking paper and set aside.
- Heat a drizzle of olive oil in a large frying pan. Fry the mushrooms in batches until golden brown and they have released all their moisture. Season.
- Remove mushrooms from heat and spread out in a single layer onto some paper towel. Cover with another layer of paper towel and gently squeeze any excess moisture out.
- Place flour, baking powder, salt, pepper and mustard powder into a large mixing bowl and whisk together until well combined.
- Rub the butter into the dry mixture using your fingertips until it resembles wet sand.
- Add in the cooked mushrooms and toss well so that they are evenly coated with flour.
- Add in most of the cheese, reserving a scant handful to top the scones. Add in the chives, and stir to combine. Pour in the milk and water and mix until the dough just comes away from the edge of the bowl. Tip on to a very lightly floured surface and bring the dough together into a rectangle pressing it gently together and never kneading or over=mixing it.
- Cut out scones with a fluted cutter. Press excess together gently, avoiding over-mixing.
- Place scones on a baking tray and brush with the beaten egg mixture.
- Top with the remaining cheese and bake for about 20 minutes until evenly golden brown and cooked through. Rotate the baking tray half way through the bake for a more even colour and even rise.
- Allow to cool on a wire rack before breaking open and and smearing with a generous amount of butter.