Cheese & Brussels Sprout Scones Recipe
These fluffy, cheesy scones are a delightful way to use up leftover sprouts, spring greens, spinach or a combination of anything green and leafy. Knobbly, straggly ends and rinds of cheese can be incorporated into these, too, for a baked brunch or lunchtime treat that is so much more than the sum of its parts. This recipe can be made vegan by using a plant milk of your choosing, and swapping the eggs for 4 tablespoons of aquafaba (the water that sits in a tin of chickpeas) and, of course, using vegan cheese. Serve warm and buttered with a topping of your choice.
Recipe from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99).
Ingredients
- 80 g Brussels sprouts (or a generous handful of other leafy greens), finely sliced
- 200 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 50 ml milk (any kind)
- 2 medium or large eggs
- 40 g cheese, of any variety
- 1 splash of oil, for frying
- 2.8 oz Brussels sprouts (or a generous handful of other leafy greens), finely sliced
- 7.1 oz self-raising flour
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 1.8 fl oz milk (any kind)
- 2 medium or large eggs
- 1.4 oz cheese, of any variety
- 1 splash of oil, for frying
- 2.8 oz Brussels sprouts (or a generous handful of other leafy greens), finely sliced
- 7.1 oz self-raising flour
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 0.2 cup milk (any kind)
- 2 medium or large eggs
- 1.4 oz cheese, of any variety
- 1 splash of oil, for frying
Details
- Cuisine: British
- Recipe Type: Scones
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Toss the sprouts or greens into a mixing bowl. Add the flour, the bicarbonate of soda and salt and make a well in the centre of the dry ingredients. Pour the milk into the well and crack the eggs on top. Crumble in your cheese.
- Mix well with a wooden spoon until it comes together into a pliable, but not too sticky, dough. If it sticks unpleasantly to your hands, add a tablespoon of flour. If it cracks, add a splash of water. Dough is rarely unresolvable, especially at this stage, once you have a few tricks up your sleeve. If you’re unfamiliar with dough, don’t panic; just tinker a bit until you have something you can roll around in your hand without leaving too much of it stuck to your fingers.
- Flour your work surface and tip the dough onto it. Knead briefly – working the dough with your knuckles and palms to stretch it a little – but not for long as it isn’t a yeast-based dough, so barely needs any handling, just enough to give it an even consistency.
- Roll it out with a rolling pin or flatten it with your hands to around 2cm (1 inch) thick. Using a cookie cutter, or the top of a glass and a knife, cut scones from the dough to your preferred size.
- Heat a little oil in a frying pan over medium heat and drop in each round of dough – you may need to cook them in batches. Fry for a few minutes on each side, or until risen and golden.
- Keep the scones warm while you cook the others until you run out of dough. Serve warm.
This recipe is adapted from Cooking on a Bootstrap by Jack Monroe, available to buy now (Bluebird, £15.99). Photography by Mike English.
You might also like:
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature