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Appliance type

MUM5 Styline Kitchen Machine
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Cheese and Walnut Scones

Ingredients:

  • 270 grams plain flour
  • 1 tablespoon double-acting baking powder
  • 60 grams mature cheddar cheese
  • 60 grams parmesan cheese
  • 75 grams walnuts, coarsely chopped
  • 350 grams whipping cream
  • 2 teaspoons sugar
  • 1/4 teaspoon salt

Method:

Preheat oven to 200 ˚C. Lightly grease a 20-cm round scone tin, or line a baking sheet with baking paper.
Sift flour and baking powder into mixing bowl, then using the MUM 5, mix on low speed with the whisk attachment for 1 minute, until they are thoroughly blended.
Finely grate both cheeses into the bowl of dry ingredients. Add walnuts to the bowl and stir everything until well combined. Transfer mixture to another bowl and clean out the mixing bowl.
Pour whipping cream into mixing bowl, add sugar and salt, and whip with the MUM 5 whisk attachment on medium speed until thickened but still pourable (like rice congee), about 45 seconds.
Sift flour, baking soda, and baking powder together into mixing bowl. Add sugar and salt and using the MUM 5, mix on low speed for 1 minute, until dry ingredients are thoroughly blended.
Add pumpkin, cornmeal mixture, and eggs to dry ingredients in bowl. Beat on medium-low speed with the MUM 5 for 1 to 2 minutes, until everything is well mixed and batter is evenly blended.
Bake for 20 to 22 minutes, until well risen and browned. Transfer tin or baking sheet to a rack to cool slightly before serving. Best served hot and fresh from the oven.

Special thanks to Christopher Tan

 
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