Try these with wine…
Some months back I made tiny cheddar scones for an antipasto, and they were good, but cheddar is almost impossible to buy in Italy, so I’ve been experimenting with other cheeses for making them in Italy.
Munch
Blue cheese scone nibbles
preheat the oven to 250°C or 500° F
200 g of flour
3 teaspoons baking powder
1/2 teaspoon salt
big pinch of cayenne chili powder or hot (forte) paprika
1 teaspoon dry mustard powder
50 g butter
60 g Gorgonzola or other blue cheese
120 ml milk
Put all the dry ingredients into a food processor, then whiz them to mix. Add the butter and whiz to mix in. Ass the cheese and whiz to mix again. Add the milk and pulse a few times just to wet it. Scrape the dough out onto a floury counter then knead only a few times with floury hands, just to be sure it is all equally damp. Flatten. Use a floured rolling pin to roll to 1 sm or 3/8″ thick.
Cut with tiny cute cookie cutters like mine, or use a knife to cut into 1″ diamonds. Place them on a baking sheet lined with baking paper. Bake for 10 to 15 minutes.
You can also wash them with a bit of milk before baking if you would like them brown and shiny.
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I love the little shapes! They look like they’d be a fun snack.
would this be good with dill in it? is there dill in Italy? where does dill come from?
we have arrived in america. jon immigrated, is waiting for social security number so that he can proceed to the next set of chores here. the cat is acclimating slowly. she seems in dire need of constant attention, but happyish. it’s sunny but chilly, windy. still, we eat outside at lunch and it’s february. i’ll take that.
i hope all is well chez toi.
I don’t think you would taste dill against the cheese, either cheddar or blue cheese. It’s not that they are so strong tasting, but they definitely taste of cheese.
Adorable! And the color isn’t even too weird (I’ve seen some blue cheese crackers/scones that are pretty funky looking). Maybe walnuts or pecans would make sense as an addition rather than an herb?
These in real life had an even better color. The camera found those blueish tones by itself.
I won’t add anything, because 1) these are rich enough already and 2) they puff and separate into a gazillion thinnest layers as they cook, almost like puff pastry! Adding heavy ingredients might interfere with that. These were even puffier than the cheddar version.
Why don’t you all try these additions and report back? I can’t eat all these experiments!