Dubliner Cheese Recipes

Cheese and Sun-Dried Tomato Scones

Makes 8

  • 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

 

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly flour a baking tray and set aside.
  2. Sieve the flour and baking powder into a large bowl and add the salt. Stir to combine.
  3. Add the butter to the flour mixture and rub it in with your fingers until the mixture is well combined and resembles small crumbs.
  4. Add the sundried tomatoes, rosemary or mixed herbs, mustard and three-quarters of the Dubliner Cheese to the flour mixture and stir to combine.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.
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