If you were after something to serve up for a high-tea with a savoury twist, then let us highly recommend these cheese and rosemary scones with spicy tomato relish by former Masterchef contestant Pia Gava.
If you love these savoury scones, then take a look at Pia’s website for more recipes, or connect with her on Facebook and Instagram.
Scone Ingredients – Makes approx 12.
Place all ingredients into a saucepan and bring to boil, reduce heat and simmer until reduced and thickened. Taste test and adjust flavour if needed. Place some aside to use for your scones. To reserve for later – place in fridge for 2-3 days or place hot relish into a sterilised jar, twist on sterilised lid and turn upside down to vacuum seal approx 30min or until cooled
Make a well in the centre of the flour mix then add the milk, rosemary and cheese. It’s best to use a butter knife to combine wet and dry ingredients until the scone dough nearly comes together.
Using a rolling pin or gently press the dough out to an approx 3-4cm thickness.
Turn out onto a lightly floured surface and gently knead until scone dough comes together.
Place a small handful of flour aside and dip a round scone cutter into flour, this will ensure a clean cut scone round. Cut out scone shapes but do not twist, this will help scone to rise tall and not lean when baking. Gently press leftover scone dough together and repeat until all scones are created.
Place scones close to each other, onto lined tray. Brush tops with milk and sprinkle with little shredded cheese.
Bake for approx 15-20min or until light golden.
Serve with heaps of butter or dollop of mascarpone cheese with spiced tomato relish!