Dubliner Cheese Recipes
Cheese and Sun-Dried Tomato Scones
- 225g self-raising flour
- 1 tsp baking powder
- ½ tsp salt
- 50g unsalted butter
- 25g sundried tomatoes
- 2 tsp fresh rosemary, finely chopped, or 1 tsp dried mixed herbs
- ½ tsp Dijon mustard
- 60g Dubliner Lighter Cheese
- 150ml milk, plus extra for brushing
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly flour a baking tray and set aside.
- Sieve the flour and baking powder into a large bowl and add the salt. Stir to combine.
- Add the butter to the flour mixture and rub it in with your fingers until the mixture is well combined and resembles small crumbs.
- Add the sundried tomatoes, rosemary or mixed herbs, mustard and three-quarters of the Dubliner Cheese to the flour mixture and stir to combine.
- Add the milk gradually, stirring until the mixture comes together to form a soft, but not sticky, dough. (A little more or less milk may be needed.)
- Turn the dough out onto a lightly-floured surface and form into a ball. Flatten with your hands until it makes a circle about 18cm in diameter. Cut the circle into eight triangles.
- Place the scones onto the prepared baking tray, leaving a little space between each one. Brush the tops with a little milk and sprinkle with the remaining Dubliner Cheese.
- Bake in the centre of the oven for about 15-18 minutes until golden. If they’re not fully cooked after 18 minutes, check on them every two minutes until they are done.