These cheese scones are the ones from the Thermomix demonstration. I have adapted them slightly. First I make two rounds of 8 scones rather than one, as I think this is a more user-friendly size. One round can be frozen for later, as dough or as scones, as desired, if not needed. Then I added a sprinkling of caraway seeds on top as I love the combination of caraway and cheese and also 80 g (40g per round of 8 scones) of gruyere sprinkled before baking, which I grated in the Thermomix at the start. Not healthy these, so do make sure to eat them slathered with butter - in for a penny in for a pound. Very good with a tomato based soup.
Ingredients for two rounds of 8 scones each
450g SR flour
120g salted butter cut into 1 cm dice and placed in the freezer beforehand.
1 t baking powder
1 pinch salt (original recipe says sea salt but we use Himalayan rock salt or, as my son Charlie calls it, middle class salt)
120g strong cheddar
250g milk
80g gruyere
pinch caraway seeds
Preheat oven to 220 deg C.
You will need a baking tray, ideally square, lined with baking parchment
If using, grate the gruyere (40g per round) by dropping it on the moving blades (speed 8) for a few seconds. Set aside to another bowl.
Place flour, butter, salt and baking powder in Thermomix bowl and grate to breadcrumbs
Turbo/1sec/5-6 times (or pulse the turbo button 5-6 times in the TM31)
Add the cheese and chop again Turbo/1 sec/3-4 times
Add the milk and mix 5 sec at speed 4 then knead 30 seconds.
Turn out the dough and divide in half. It should be damp but quite solid.
Bring it together quickly, avoiding over handling especially with warm hands.
Make it into a round about 20cm in diameter and cut through into 8 with a knife. Move them slightly apart from one another. Sprinkle the caraway and gruyere if using and bake for about 18-20 minutes till brown and smelling cheesy!
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