Comté Cheese Ploughmans Scones For Mother's Day

March 08, 2018

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We've decided to do something a little different for my Mum this Mother's Day. Instead of taking her out for our usual roast lunch, the kids and I have decided to invite her over for Afternoon Tea!

My eldest two children are getting quite proficient in the baking department so I've given them the job of preparing and making a Mother's Day Afternoon Tea for their Nana. As you can imagine their offerings are mainly cake based, so to give things a bit of balance I've developed these cute savoury Comté ploughmans scones in association with Comté cheese.

A BIT OF HISTORY

Comté is a french cheese made from unpasteurised milk in the Franch-Comté region of southern France. The region is home to over 2,500 family run farms dedicated to producing the highest quality raw milk that is required to make Comté cheese. Today, Comté's methods of production are still based on the original co-operative approach and artisan traditions it was founded on over 1,000 years ago. Each day it is lovingly crafted in 153 small village cheese dairies known as fruitieres. Often situated in the heart of the village, these dairies receive milk from farms within an 8 mile radius to guarantee freshness. Due to its distinctive nature, cultural value and economic importance, in 1996 Comté was awarded the exclusive Protected Origin Nomenclature which recognises it's reputation around Europe.

The unique nutty, peppery notes of Comté work so well in these ploughmans scones and complement the chutney and apple perfectly. I'm sure my Mum will love them and they will make the perfect addition to our Afternoon Tea on Mother's Day.

TOP TIPS FOR MAKING CHEESE SCONES

Make sure the butter is fridge cold before using.
The recipe can easily be doubled if you are serving a crowd.
The scones are best served warm but can be reheated in a low oven the next day.

OTHER AFTERNOON TEA RECIPES YOU MIGHT LIKE

Brie and Cranberry Tear and Share Bread from Jam and Clotted Cream
Ham, Cheese and Herb Muffins from Jam and Clotted Cream
Mini Quiches from Jam and Clotted Cream
Rosemary, Black Pepper and Cheddar Scones from Juniper Cakery
Mature Cheddar and Wholegrain Mustard Scones from Elizabeths Kitchen Diary

Comté Cheese Ploughmans Scones

Yield: 6 sconesAuthor: Beth SachsPin it

Comté Ploughmans Scones

prep time: 10 MINScook time: 25 MINStotal time: 35 mins

A savoury cheese scone recipe made with comté cheese and served with apple slices, chutney and cheese.

ingredients:

225g Self Raising Flour
Pinch of Salt
Pinch of Cayenne Pepper
1 TSP Baking Powder
55g Butter, cubed
100g Comté Cheese, grated
90ml Milk
Milk and Extra Cheese for topping

instructions:

Preheat the oven to 200°c (180°fan) and lightly flour a baking tray.
In a bowl sieve together the flour, salt, cayenne and baking powder.
Rubi n the butter until breadcrumbs from then stir through the cheese.
Gradually add the milk until a soft dough forms. Put the dough on a floured work surface and roll to 2cm thickness.
Cut 6 scones out with a round pastry cutter then glaze with milk and sprinkle with extra cheese.
Bake in the oven for 15 minutes until golden. Serve warm with apple slices, chutney and slices of comté cheese