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

Details

  • Cuisine: British
  • Recipe Type: Scones
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 20 mins
  • Serves: 6

Step-by-step

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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Easy drop scones

Apple and cheese scone bread

Blueberry and buttermilk scones with blueberry jam

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