Cheddar, Smoked Paprika and Sage Scones
These light-as-air scones are fragrant with smoked paprika, sharp cheese and sage. Best eaten warm from the oven, but if you happen to have leftovers, they're great halved and toasted.
1½ cups plain flour
2½ teaspoons baking powder
1 teaspoon smoked paprika
1 teaspoon sea salt
50-gram piece cold butter
150 grams aged cheddar, grated
1 tablespoon finely chopped sage, plus 6 leaves for garnish
1 large egg
1 tablespoon wholegrain mustard
½-¾ cup buttermilk
Preheat the oven to 200°C fan bake.
Combine the flour, baking powder, paprika and salt in a large bowl. Grate in the butter using the large holes on a box grater, then rub into the flour until it resembles fine crumbs. Coat the piece of butter in the flour as this makes it easier to hold when grating. Stir in half the cheddar and all the chopped sage.
Whisk the egg, mustard and ½ cup buttermilk together, then pour into the flour mixture and bring together with a fork to make a soft dough, adding more buttermilk if needed.
Tip onto a lightly floured bench and form the dough into a rectangle about 2cm thick. Cut into 6 even pieces and place on a lined baking tray. Brush the tops with buttermilk, then top with the remaining cheddar. Brush each sage leaf with olive oil and place one on each scone. Bake for about 12-15 minutes until risen and golden. We served ours warm with butter. MAKES 6
Walnut and Pear Tarts
No pastry required, just a hint of citrus and juicy pears to top these simple walnut tarts.
100 grams walnuts, roasted and ground
½ cup plain flour
¼ cup caster sugar
¼ cup brown sugar
100 grams butter, melted
finely grated zest ½ orange
2 large eggs
1 teaspoon vanilla extract
2 pears, firm but ripe
3 tablespoons apricot jam, warmed
EQUIPMENT: Grease 6 x 140ml muffin or small tart tins and line each with a circle of baking paper, large enough to come up the sides. Press the paper against the sides, pleating where necessary.
Preheat the oven to 180°C fan bake.
Put everything except the pears and jam in a bowl and beat until well combined. Divide the mixture between the tins.
Peel and core the pears and cut into quarters. Slice thinly and arrange on top of the batter.
Bake for 25 minutes, until the tops are golden and the filling is puffed and firm to
