This weekend, we visited Burwash Manor, just outside Cambridge, which is home to some fabulous independent shops arranged around a farm courtyard. I had Kipper and DH in tow, so didn’t get to do too much in the way of browsing, apart from five minutes in the lovely toyshop to find a present for one of Kipper’s friends, and a further seven minutes in the AMAZING deli, ogling the jars and packets and artisan bread and organic loveliness on offer. And buying two pints of milk. Sigh.
On the plus side, we did have lunch in the Burwash Manor tea room, which was very pleasant. I had an unparalleled view of their frankly intimidating cake display, and in particular, a big plate of cheese scones. I didn’t have one, but the memory of them played on my mind… So I caved in and made some to go with dinner.
This recipe was created by combining at least three other scone recipes, calling on decades of scone-making experience, and crossing my fingers and hoping for the best. The polenta and cheese scones turned out better than I’d ever dreamed and were utterly delicious. Kipper ate a whole one and then helped herself to more off my plate – this is apparently OK (according to Kipper) because it is “sharing”.
We had them buttered, hot from the oven, with a winter vegetable and bean stew. They were the perfect thing to soak up the savoury broth.
This makes 6 polenta and cheese scones – enough for 2-3 people depending on how hungry you are.
- 45g butter or margarine
- 75g self-raising flour
- 45g fine polenta
- 0.75 tsp baking powder
- 0.25 tsp bicarbonate of soda
- 1 egg
- 1.5 tbsp natural yogurt
- 40g grated cheddar
- Preheat the oven to 220C.
- Melt the margarine or butter - I did this in the microwave - then leave to cool.
- Meanwhile, mix the flour, polenta, baking powder, bicarb and half the grated cheese in a large mixing bowl.
- Beat the egg, and add it to the melted fat, reserving 1 tsp to glaze the scones. Add the yogurt to the egg and marg/butter, and mix everything together. Add the liquid ingredients to the dry ingredients and mix gently until it just forms a dough. Do not over-mix.
- Dust the counter with polenta, then pat the dough into a rough rectangle approximately 1cm thick. Cut into six pieces with a sharp knife, and transfer these to a baking sheet.
- Brush with the reserved egg and sprinkle with the remaining cheese.
- Bake the polenta and cheese scones for 12-15 minutes until risen and golden. Cool for a minute or two before tucking in.