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Kumara Scones

Kumara Scones

225g Self Raising flour
½ tsp salt
1 tsp sugar
45g unsalted butter
1 cup cooked mashed kumara
150ml buttermilk
Sweet Chilli Beetroot Relish
crème fraiche or soft goats curd cheese

Preheat oven to 200C.
Sift the flour, salt and sugar into a bowl. Rub in the butter until you have fine crumbs. Add kumara and buttermilk to make smooth and slightly sticky dough – don’t overwork. Transfer onto a floured workbench and roll out to 1.5cm thickness. Cut to desired size. Place on a floured baking tray, brush with any remaining buttermilk and bake for 8 – 10 minutes or until golden.
When ready to serve, break in half and top with beetroot relish and crème fraiche. Pictured with soft goats cheese which is a personal favourite.
To make buttermilk substitute : combine full fat milk (3% or more) with a couple of tablespoons of white vinegar or lemon juice and let stand for 10 minutes until it starts to curdle slightly. This works best when the chill is taken off the milk first.

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