Description
Introducing the Holiday Cheese Scones with Cranberry and Sage—a savory treat that is sure to delight your guests this festive season. Combining the rich flavors of Stilton and Parmesan cheeses with the zesty sweetness of cranberry and the aromatic freshness of sage, these scones are a perfect appetizer for any holiday gathering. Let’s explore how you can create these delightful canapés that blend traditional tastes with a touch of gourmet flair.
Ingredients
- 125g/4½oz self-raising flour, plus extra for dusting
- ½ tsp baking powder
- 25g/1oz butter, cubed and softened
- 50g/1¾oz Parmesan, finely grated
- 1 tsp mustard powder
- 1 tbsp sage, finely chopped
- 2 tbsp milk
- 1 free-range egg, beaten, plus 1 extra beaten egg for glazing
- 150g/5½oz Stilton, grated
- 1 jar cranberry sauce
- 70 small fresh flatleaf parsley leaves
- Salt and freshly ground black pepper
Step-by-step Directions
1. Preheat the Oven
Start by preheating your oven to 200°C/180°C Fan/Gas 6. Prepare a baking tray by lining it with baking paper.
2. Prepare the Dough
In a mixing bowl, combine the self-raising flour, baking powder, and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated Parmesan, mustard powder, sage, and season with salt and pepper to taste.
3. Mix the Ingredients
In a separate small bowl, whisk together the milk and one beaten egg. Pour this liquid into the breadcrumb mixture and mix with your hands until it forms a soft dough. Knead gently on a lightly floured surface.
4. Roll and Cut the Dough
Roll the dough to a thickness of about 1–1.5cm (½–¾ in). Using a 3cm (1¼ in) round cutter, cut out scones from the dough. Re-roll any scraps and continue cutting until you have approximately 35 scones.
5. Bake the Scones
Place the cut scones on the prepared baking tray. Brush the tops with the additional beaten egg. Bake in the preheated oven for about 8 minutes, or until they are pale golden and risen. Allow to cool on a wire rack.
6. Assemble the Canapés
Cut each scone in half widthways and return the halves to the baking tray. Top each half with some grated Stilton and return to the oven for 2-3 minutes, or until the cheese has slightly melted.
7. Finish and Serve
Once the Stilton is slightly melted, top each scone with a small dollop of cranberry sauce and a fresh parsley leaf. Serve the scones warm and enjoy the burst of flavors with your guests!
Servings & Preparation Time
The recipe yields approximately 35 small scones. Total preparation and cooking time is about 30 minutes, including 8 minutes of baking time.
Tips for Storage & Reheating
- Storage: Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
- Reheating: To reheat, place the scones on a baking sheet and warm in a preheated oven at 180°C for about 5 minutes or until heated through.
Conclusion
The Holiday Cheese Scones with Cranberry and Sage are a marvelous addition to your festive table. These scones offer a perfect balance of savory cheese and sweet cranberry, with a hint of sage bringing a refreshing twist. Whether you’re hosting a small family dinner or a large holiday party, these canapés are sure to be a hit among your guests. Enjoy the process of making them and the joy they bring this holiday season!
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Holiday Cheese Scones with Cranberry and Sage
- Total Time: 30 minutes
- Yield: approximately 35 small scones 1x
Description
Introducing the Holiday Cheese Scones with Cranberry and Sage—a savory treat that is sure to delight your guests this festive season. Combining the rich flavors of Stilton and Parmesan cheeses with the zesty sweetness of cranberry and the aromatic freshness of sage, these scones are a perfect appetizer for any holiday gathering. Let’s explore how you can create these delightful canapés that blend traditional tastes with a touch of gourmet flair.
Ingredients
- 125g/4½oz self-raising flour, plus extra for dusting
- ½ tsp baking powder
- 25g/1oz butter, cubed and softened
- 50g/1¾oz Parmesan, finely grated
- 1 tsp mustard powder
- 1 tbsp sage, finely chopped
- 2 tbsp milk
- 1 free-range egg, beaten, plus 1 extra beaten egg for glazing
- 150g/5½oz Stilton, grated
- 1 jar cranberry sauce
- 70 small fresh flatleaf parsley leaves
- Salt and freshly ground black pepper
Instructions
- Preheat the Oven Start by preheating your oven to 200°C/180°C Fan/Gas 6. Prepare a baking tray by lining it with baking paper.
- Prepare the Dough In a mixing bowl, combine the self-raising flour, baking powder, and cubed butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated Parmesan, mustard powder, sage, and season with salt and pepper to taste.
- Mix the Ingredients In a separate small bowl, whisk together the milk and one beaten egg. Pour this liquid into the breadcrumb mixture and mix with your hands until it forms a soft dough. Knead gently on a lightly floured surface.
- Roll and Cut the Dough Roll the dough to a thickness of about 1–1.5cm (½–¾ in). Using a 3cm (1¼ in) round cutter, cut out scones from the dough. Re-roll any scraps and continue cutting until you have approximately 35 scones.
- Bake the Scones Place the cut scones on the prepared baking tray. Brush the tops with the additional beaten egg. Bake in the preheated oven for about 8 minutes, or until they are pale golden and risen. Allow to cool on a wire rack.
- Assemble the Canapés Cut each scone in half widthways and return the halves to the baking tray. Top each half with some grated Stilton and return to the oven for 2-3 minutes, or until the cheese has slightly melted.
- Finish and Serve Once the Stilton is slightly melted, top each scone with a small dollop of cranberry sauce and a fresh parsley leaf. Serve the scones warm and enjoy the burst of flavors with your guests!