Flaky Gruberg And Rosemary Scones

FLAKY KLEIN RIVER GRUBERG & ROSEMARY SCONES

(Makes 12 large scones)
350 g   cake flour
2,5 ml  bicarbonate of soda
5 ml baking powder
5 ml salt
2,5 ml  freshly ground black pepper
120 g   ice-cold butter, cut into small cubes
125 g   Klein River Gruberg cheese, grated
10 ml   chopped rosemary
1      egg
280 ml buttermilk
Flour for dusting
Egg wash for brushing
30 g melted butter for brushing

         OPTIONAL extra 50 g butter for brushing in between layers

METHOD:

·  Preheat the oven to 190°C and line a baking tray with baking paper.
·  Mix the flour, baking powder, bicarbonate of soda, salt and pepper.
·  Rub the cold butter into the flour until pea-sized pieces remain.
·  Gently fold in the grated Gruberg cheese and rosemary.
·  Keep the butter pieces visible — they are the key for flakiness.
·  Mix the egg with the buttermilk and add it to the dry ingredients – mix very gently to make the dough.
·  Turn the dough onto a floured surface. Pat into a rectangle about 2–3 cm thick.
·  Fold into thirds, turn 90°, repeat 2–3 times.
·  Pat dough to 2,5–3 cm thick.
·  Cut the dough into squares and place – almost touching each other – on the tray.
·  Brush the tops with egg wash.
·  Bake ±15 min until golden and the cheese is melted.
·  Brush the scones with melted butter as soon as they come out of the oven.
·  Serve warm with butter and more Gruberg cheese.

·  OPTIONAL:  Dot an extra 50 g of butter thinly across the dough before folding

Buy Klein River Cheese and more online here.