Updated: Nov 14, 2020
This recipe is from one of my favourite eateries in New Zealand, Floriditas. I decided to make them a few weeks ago because my Sainsbury's delivery included a few extra bags of rocket to substitute unavailable items (they also sent bacon to substitute lemons 🤔), so I pandered to my homesickness for New Zealand and made these cheese and rocket scones. DELICIOUS. They are a meal unto themselves and the kids loved helping to make them. I adore cheese scones still warm with lashings of salted butter. Not a low-fat food, but definitely comforting!
Makes 8 large scones or 24 small ones
You need a baking sheet lined with greaseproof paper
450g plain flour
4½ tsp baking powder
¾ teaspoon salt
¾ teaspoon pepper
Small pinch cayenne pepper
115g cold butter, diced
2¼ cups grated mature cheddar plus ¼ cup for topping
40g rocket roughly chopped
a little milk for glazing
Sift the flour, baking powder, salt and pepper
Rub the butter into the flour, using your hands, until it resembles breadcrumbs, or use a stand mixer if your hands are too warm! Add the grated tasty cheese & chopped rocket.
Mix a little until the cheese and rocket are lightly coated in flour.
Add the milk and mix to allow the dough to just come together.
Remove from the bowl or mixer and turn out onto a lightly floured bench. Gently and lightly bring the lumpy mix together.
Roll out into an oblong pushing the dough at the sides to get the oblong the same thickness all over.
Roll out into a large rectangle on the prepared baking sheet and cut 3 by 8, or whatever size you like!
Brush with milk for glazing and sprinkle lightly with cheese
Bake at 190°C until cooked - about 15 -20 minutes
These scones can be made with other strong cheese and whatever herbs you like. The trick is to be gentle and have the mix not to dry or wet – no pressure now!