Cheese and Herb Scones

Cheese and herb scone

Makes 8
200g self-raising flour
1 tsp. salt
50g butter
1 tsp. sugar
175g sour cream
100g cheddar, grated
Handful parsley, chopped
5 sprigs’ worth thyme
2 tsp. lemon juice

Preheat the oven to 200°C/gas 6. Put the flour and salt in a bowl, and then rub in the butter with your fingers. Mix in the sugar. Make a well in the mixture and add the sour cream, 75g of the cheddar, the herbs and lemon juice and bring the mixture together with your hands to form dough. Knead on a floured surface, adding a bit more flour if the dough is too wet. Roll out into a large circle 2cm thick and cut into 8 triangular slices. Place on a parchment-lined baking sheet and sprinkle over the remaining cheese. Bake for 15-17mins. Serve warm, spread with soft cheese and garnished with more chopped herbs.

 

Cheese and cranberry parcels

Makes 16
6 sheets filo pastry (60cm x 25cm)
75g butter
4 tbsp cold pressed rapeseed oil
4 spring onions, chopped
240g Lancashire cheese
150g cranberry sauce

Cut each filo sheet into eight equal pieces. Melt the butter in a small pan. Pour off the butter fat into a bowl, discarding the milk solids in the bottom of the pan. Add the oil to the butter fat. Crumble the cheese into the bowl. Add the spring onion and toss to combine.
Stack three squares of filo on top of each other slightly staggered, brushing each square with the butter mixture. Place a spoonful of the cheese mixture in the centre and top with cranberry sauce.
Gather up the pastry around the filling, pinching together at the top to seal. Place on a baking sheet. Repeat until all the pastry and filling is used. Brushthe parcels with the butter mixture and bake in a preheated oven at 190°C/gas mark 5 for 12–15 mins until golden. Allow to cool slightly and serve warm. Once cooked the parcels can also be eaten cold.

Other fruit and cheese starter recipes in our Christmas 2014 issue:

• Pear, blue cheese and roasted walnut salad
• Toasted goat's cheese with hazelnuts and grapes
• Baked cheddar custards with roasted damsons
• Figs with Stilton and honey
• Pumpkin and apple soup with Wensleydale toasts

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.