Roquefort and Potato Scones with Sage
I have been making these delicious cheese rolls with Roquefort. Not obviously a Christmas recipe perhaps but perfect to go with soup at a Christmas dinner party; or if there’s some cheese left over after the celebrations, a very simple way to use it up.
|2 oz (50g) Roquefort cheese|
|2 oz (50g) cottage cheese with chives|
|7 oz (200g) parboiled potatoes, grated|
|6 oz (175g) self-raising flour|
|1 teaspoon salt|
|¼ teaspoon cayenne pepper|
|1 teaspoon mustard powder|
|1 large egg|
|2 tablespoons milk|
|1 dessertspoon chopped fresh sage|
|6 sage leaves|
|Pre-heat the oven to gas mark 5, 375F, (190C).|
|Oven temperatures and Conversions|
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You will also need a small baking sheet, well greased.
First, using your hands crumble the Roquefort cheese into smallish lumps into a bowl. Now grate the potato into a mixing bowl, then sift the flour, salt, cayenne and mustard powder in and add the cottage cheese, chopped sage and half the Roquefort.
Next beat the egg and milk together and add to the rest of the ingredients, then using a palette knife mix everything together and finally bring it together to form a rough, loose dough. Divide the dough into six and simply squeeze each piece of dough together to form a round shape – not too perfect.Place them on the baking sheet, press a sage leaf into the top of each one and sprinkle with the rest of the Roquefort (pressing it into the dough). Bake the rolls on the centre shelf of the oven for 35 – 40 minutes till golden brown. Then remove them to a wire rack to cool a little. Serve warm with butter.
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