Seriously, I thought there was nothing finer than a good cheese scone.
BUT I have discovered an embellishment.
Tomato and Parsley Butter
Friends were coming over for Afternoon Tea, well actually and Afternoon Wine
Of course I must make food
So I whipped up a batch of Cheese Scones,
Normally I would just supply some good butter to spread on them
This time I decided to flavour the butter
Take 150 gms of Unsalted Butter at room temperature
4 Cherry Tomatoes, very finely chopped
2 tablespoons of chopped Parsley
Sea Salt and freshly Ground Black Pepper
Mash the butter
Add the tomatoes and parley
Season to taste with S & P
Spread liberally on the freshly baked scone
Seemed to go well, with the Champagne and also Chardonnay
Covers all bases
So Pre-heat oven to 220C
1 cup of plain high grade flour
2 1/2 teaspoons of baking powder
Pinch of salt
Good pinch of Cayenne Pepper
1 cup grated tasty cheese
2 spring onions finely chopped
1/2 cup milk
Sift the dry ingredient into a big bowl
Add cheese, stir
Add milk
Quickly mix and turn onto lightly floured bench
Pat into a circle
Cut into wedges
Place on a lined baking sheet (you could just flour it if you wish)
Remove
Break open and put a nice pat of butter on top
