This is the cafes basic cheese scone recipe with an added red pepper! It tastes amazing with this addition. Another one we did was mushroom and balsamic red onion.
The original recipe is taken and tampered from Joy the Baker an American food blogger we used a lot in the early days. Her orange and cranberry loaf is fantastic.
Grater, three medium sized bowls, chopping board, sharp knife, measuring spoons, wooden spoon, bench knife if you have, rolling pin, ruler, pastry brush, baking tray, parchment.
Ingredients for 8 scones.
Leven: 100 grams
Yoghurt: 180 grams
Cake flour:360 grams
Baking powder:1 teaspoon
Fine sea salt: 1 teaspoon
Unsalted butter:125 grams
Pepper: 16 grinds
Herbs: 3 teaspoons (we blend oregano and thyme)
Red pepper (optional) : 1
Suggested dimension 16 x 32 cm
Whack the oven up to 200c. Chuck your weighed out butter in the freezer.
Get a red pepper, dice it and fry it gently with vegetable oil in a pan. When they are soft spread out onto a plate to cool down.
Get your plain flour and siv it into a large bowl. Now siv in 1 tsp of baking powder and 1 tsp of bicarb and salt. Stir into flour. Grate in the cold unsalted butter. Now crumb with your fingers until pea sized. It helps to get some height with your hands, get your hands deep to the bottom of the bowl for equal distribution. Grind some pepper over the top and stir in with the herbs.
Chop your cheese into fine pea sized lumps. Put it in a bowl and add the yoghurt, egg white and leven. Stir to combine. (If you don’t have any leven ask your nearest baker or Popup Cafe!)(or add the same weight in yoghurt)
You will have a wet and a dry bowl of mix and the red pepper. Combine them gently then empty the mix onto a clean surface.
The aim now and fiddly bit which takes practice is to roll out the mixture as you would do pasty around 1cm high. Use extra flour if it is too wet.
Cut a line down the middle and put one side above the other. Do this four or five more times until the top is nice and smooth.
Grab your ruler and attempt to make the block dimension above. The scone should be about 3.4-4 cm high!
Divide it into eight and brush the tops with egg yolk.
Space them onto your baking parchment on the tray.
Put in the oven for 15-20 minutes until golden and cooked looking.
let us know how you get on! #us on instagram or facebook.