Mini Mediterranean Scones with Quince Jam and Manchego by Le Creuset

These scones are a delight for the autumn season and make for a fabulous alternative to switch up your afternoon tea staples. Recently demonstrated by Ali Haigh at an Autumn Le Creuset demo at our Cookery School, these scones were such a hit with the audience, we wanted to share the recipe so everyone can recreate at home! To find out what Le Creuset are hosting at the school next, view our calendar of classes here.

Mini Mediterranean Scones with Quince Jam and Manchego Cheese

Serves: 6

Ingredients:

• 125g self raising flour
• 1 tsp baking powder
• 1/2 tsp English mustard powder
• 35g salted butter
• 15g sundried tomatoes
• 15g pitted olives
• 1/2 tsp dried oregano
• 15g grated Manchego cheese
• 80ml milk or buttermilk
• milk, to glaze

To serve:

• Manchego cheese
• Quince jam
  
  

Method:

1. Preheat the oven to 220 degrees / fan 200 degrees
2. place the flour, baking powder, and mustard powder in a bowl and mix well. Rub the butter into the mixture until it resembles fine breadcrumbs.
3. Stir in the tomatoes, olives, grated manchego and oregano. Make a well in the centre and pour in the milk/buttermilk.
4. Using a knife stir from the centre and then cut through the mixture until it comes together as a dough - it should be slightly sticky.
5. Place the mixture onto a floured surface and gently press to be around 4cm thick. Cut out 6 small scones and place them on a Le Creuset non-stick Baking Tray or in greased Le Creuset Espresso Mugs.
6. Brush the tops of the scones with a little milk and place them in the preheated oven for 10-12 minutes. When golden brown, remove from the oven and serve warm with wedges of Manchego cheese and quince jam.