Roasted Shallot & Cheese Scone Tear n’Share

Roasted Shallot & Cheese Scone Tear n’Share
Roasted Shallot & Cheese Scone Tear n'Share
Serves 6
This is such an easy recipe for children of any age to help with, and much more interesting than bog-standard cheese scones. Shallots are sweeter than other types of onion, especially when roasted, and when you tear into this delicious loaf there's a layer of gooey melted cheese. Perfect served with a bowl of soup, or as an alternative to sandwiches in a packed lunch.
  1. 4-5 shallots
  2. 1 tsp olive oil
  3. 225g plain flour
  4. 1/8 tsp salt
  5. 2 tsp baking powder
  6. 1 tsp fresh or dried thyme
  7. 50g cold butter
  8. 1 medium free range egg
  9. 100ml whole milk
  10. 50g soft cheese (such as Taleggio, Port Salut or goat’s cheese)
  11. Grated parmesan
  1. Preheat the oven to 200°C (180°C fan)
  2. Finely chop the shallots (see How to Chop an Onion for tips) and toss them together with the olive oil and some salt and pepper
  3. Roast in the oven for 20 minutes until soft, then allow to cool
  4. Place the flour, salt, baking powder, thyme and butter in a large mixing bowl and rub together until the mixture looks like fine breadcrumbs (see Rubbing Butter into Flour for tips) then stir in the shallots
  5. Mix the egg and milk together in a separate bowl and pour almost all of it into the flour, reserving a small drizzle to use later
  6. Bring the mixture together with a round-bladed knife until it forms a moist dough
  7. Tip the dough onto a well-floured surface and pat or roll out into rectangle about 25cm by 15cm and 2cm thick
  8. Arrange thin slices of the cheese horizontally along the bottom half of the dough, then brush the edges with the leftover egg and milk and fold the top half over the slices of cheese
  9. Use a wooden spoon handle to partially cut the dough into six triangles (be careful not to press all the way through the dough)
  10. Lay the dough on the baking tray and brush the top with the remaining egg and milk mixture and sprinkle with grated parmesan
  11. Bake for 20 mins or until golden brown on the top and bottom
Cook It With Kids

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