Cauliflower cheese scones
6 - Healthy snacks & desserts, Bread, Scone, Muffin, Snack
Ingredients
400g cauliflower, broken into roughly 1½cm florets
Salt and pepper, to taste
2 tbsp olive oil
450g self-raising flour
110g butter (unsalted or salted, to taste), very cold and grated (or diced small), plus extra to serve
160g cheddar (or similar), grated
¼ tsp freshly grated nutmeg, or to taste
1 egg, beaten
200ml milk
Dijon mustard, to serve
Description
These are best eaten just warm from the oven, spread with salted butter and a good blob of dijon mustard.
Directions
Heat the oven to 220C (200 fan)/425F/gas 7. Arrange the cauliflower in an even layer on a roasting tray, season generously and drizzle with the olive oil. Roast for 20-25 minutes, until soft and with a good amount of colour, then remove from the oven and leave to cool.
Put the flour and butter in a large bowl, then use your fingertips to mix them to a fine breadcrumb dust. (Alternatively, use a food processor, pulsing in short, sharp bursts, then tip out into a bowl.)
Add the cheese to the dough mix and season well with salt, pepper and nutmeg. Add the roast cauliflower, and stir to combine.
In a small jug, whisk the egg and milk, then stir in all but two tablespoons of the mix into the flour bowl (try not to overwork the dough). Bring everything together quickly and with as little mixing as possible, then tip out on to a lightly floured surface and gently roll out to about 4cm thick.
Using an 8cm cutter, stamp out circles of dough; for the last scone, collect the offcuts, roll them together, then cut (don’t worry if it’s a bit scrappy). Using a pastry brush, brush the tops of the scones with the reserved egg and milk mix.
Bake for about 15 minutes, until risen and lightly golden brown, then remove and leave to cool on a wire rack for at least five minutes before serving with butter and mustard.