SUMMER BRIE & CHIVE SCONES
SERVES: 8
PREP/COOKING TIME: 1 HOUR 10 MINS
*Allergens: Wheat (Gluten), Milk, Sulphites, Mustard, Egg
INGREDIENTS Scones: 150g
METHOD To Make the Honey Glaze: 1. Add all the ingredients into a small saucepan and bring to the boil. 2. Remove from the heat and allow to cool. 3. Once cool, transfer to
9. Gather and re-roll the
dough to cut more, making about 8 scones.
Cricket St Thomas Brie
270g
00 Flour
10. Bake for 15 minutes. 11. Remove from the oven and let cool.
25g
Caster sugar Baking powder
5g 1g
Baking soda
12. Brush with honey glaze. 13. Once cooled, transfer to a container, cover, label, and refrigerate until needed. To Make the Fig Chutney: 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.
a container and set aside until needed. 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.
110g 120g
Unsalted butter
Greek yogurt
1
Large egg Table salt
3g
Honey Glaze: 25g
Honey
15g
Light brown sugar
20ml
Water
Fig Chutney: 150g Figs 75g
Bramley apple
60ml 100g
White wine vinegar
Spanish onions
35g 10g 50g 15g
Raisins Ginger
To Make the Whipped Brie Clotted Cream: 1. Remove the rind of the
Light brown sugar
Pomegranate molasses
1g
Nutmeg
Cricket St Thomas Brie and add it to a mixing bowl.
0.5g
Cloves
2. Using a whisk
3g Mustard seeds Whipped Brie Clotted Cream: 120g
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. Warm the scone in the oven for 2 minutes. 2. Serve with ramekins of whipped Brie clotted cream and fig chutney.
Cricket St Thomas Brie
175g
Clotted cream
5g
Chives
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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