Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THESE delicious four cheese scones are a tasty teatime treat, and have a fantastic cheese flavour. The compté and cheddar are the right strength and flavour to give a real savoury taste and then the blue cheese gives a nice spiciness.
Served with a tomato relish or some cream cheese spread on top and suddenly you have an amazing and tasty afternoon snack or with a salad as a light lunch.
500g plain flour
100g grated compté cheese
100g strong white cheddar
50g blue cheese, crumbled
25g grated Parmesan cheese
2 tsp. baking powder
1 tbsp. freshly ground black pepper
½ tsp. salt
1 tbsp. vegetable oil
1 large egg
Sift together the flour and the baking powder into a large bowl. Add the grated compté cheese and grated cheddar and mix well.
In a separate bowl, whisk together the milk, egg, blue cheese and vegetable oil. Pour this into the dry ingredients and mix together using a spoon or spatula. Season the dough with the salt and pepper.
Tip the dough out onto a floured work surface and gently bring the dough together with your hands into a round. Flatten the dough out until it is about 1cm thick.
Using a round pastry cutter cut out 12 round scones, and sprinkle some grated Parmesan cheese on top of each one.
Preheat your oven to 180oC and place a baking tray greased with a little butter in the oven to heat. Place the scones on the hot baking tray and pop back into the oven for around 15 minutes until they have well risen and lightly browned.
Remove and serve warm.