SUMMER BRIE & CHIVE SCONES
SERVES 1
PREP TIME 1 HOUR
COOKING TIME 10 MINS
*Allergens: Wheat, Milk, Sulphites, Mustard, Egg
INGREDIENTS 150g
METHOD To Make the Scones: 1. Heat the oven to 185°C and line a tray with parchment paper. 2. In a medium bowl, mix flour, sugar, baking powder, salt, and baking soda. 3. Grate the butter into the flour using the large holes of a box grater. 4. Use your fingers to work the butter into the flour until it resembles coarse crumbs. 5. In a small bowl, whisk together Greek yoghurt and egg, then add to the flour mixture. 6. Stir with a fork until large clumps form, then add diced Cricket St Thomas Brie and bring the dough together by hand. It may seem dry at first but will come together. 7. Place the dough on a lightly floured surface and roll out to ¾-inch thickness. 8. Use a 3-inch ring cutter to cut out as many scones as possible. 9. Bake for 15 minutes. 10. Remove from the oven and let cool. 11. Brush with honey glaze. 12. Once cooled, transfer to a container, cover, label, and refrigerate until needed.
To Make the Honey Glaze: 1. Add all the ingredients into a small saucepan and bring to the boil. 2. 2. Remove from the heat and allow to cool. 3. 3. Once cool, transfer to a container and set aside until needed. To Make the Whipped Brie Clotted Cream: 1. In a medium saucepan, add the onions, ginger, and mustard seeds, and sweat down for 2 minutes. 2. Add the rest of the ingredients except the figs and cook for a further 10 minutes. 3. Turn the heat down to low, add the figs, and cook until the mixture reaches a jammy, sticky consistency. 4. Remove from heat and transfer to a container to cool.
Cricket St Thomas Brie
270g
00 Four
25g
Caster sugar Baking powder
5g 1g
Bicarbonate of soda
110g 120g
Unsalted butter
Greek yogurt
1
Large egg
3g Table salt Whipped Brie Clotted Cream: 120g
Cricket St Thomas Brie
175g
Clotted cream
5g
Chives
Fig Chutney: 150g Figs 75g
Bramley apple
60g
White wine vinegar
100g
Spanish onions
35g 10g 50g 15g
Raisins Ginger
Light brown sugar
To Make the Fig Chutney: 1. Remove the rind of the
Pomegranate molasses
Cricket St Thomas Brie and add it to a mixing bowl.
1g
Nutmeg
0.5g
Cloves
2. Using a whisk
3g
Mustard seeds
attachment, whisk for 2 minutes until smooth. 3. Add the clotted cream and continue whisking until fully incorporated. 4. Add the chopped chives and fold into the mix. 5. Transfer to a container and refrigerate until needed. To Finish: 1. Serve with ramekins of whipped brie clotted cream and fig chutney.
Honey Glaze: 25g
Honey
15g 20g
Light brown sugar
Water
Available in 135g, 1.1Kg RW & 2.3Kg RW
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 16
ISSUE N 0 3 2025 | 17
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