Orlando Murrin

Comté scones

Preparation info
  • Makes

    12-16

    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

Really quick and easy to make, crunchy on the outside and tender within. Comté is France’s favourite and most readily available cheese, but you can use any strong hard cheese you fancy.

Ingredients

  • 280 g plain flour
  • 1 tbsp baking powder
  • 2 tsp

Method

Put the flour, baking powder, sugar and ½ tsp salt in the processor and whiz to blend. Add the butter and blend till very crumbly, then add the cheese and whiz briefly. Mix the cream and egg and then, with the machine running, add through the feed tube until the mixture just comes together - stop the machine immediately.

Without kneading or manhandling the dough, turn out on to a lightl