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Warm Savoury Scones, Melting Clava Brie

Warm Savoury Scones, Melting Clava Brie
Recipe provided by Head Chef Oscar Sinjorgo, The Newton Hotel

Makes 10 Scones


225g Self Raising Flour
1 tsp Baking Powder
50g Butter
125g Grated mature Cheddar
½ tsp Arran Mustard
150ml Milk
1 Beaten Egg


Mix flour, baking powder and butter until a “bread crumb” mixture. Mix the mustard and the milk and add to the flour mixture. Knead to a soft dough. Roll on floured surface about 2 cm thick and cut to shape. Place on a baking tray with baking paper, egg wash and bake on 200°C for 12 to 15 minutes golden brown. Cool on a rack.

This dish is nice as a snack, starter or as a canapé for a dinner party and the scones can be made in advance and frozen easily!! Once cooled, cut in half and cover with slices of brie, place under a grill or in a warm oven and let the cheese melt. Serve warm with beetroot salsa.

Beetroot Salsa

1 packet cooked beetroot
1 large shallot
1 tbsp crème fraîche
1 tbsp mayonnaise
Dash of sherry vinegar and seasoning

Finely chop the beetroot and shallot, mix with the crème fraîche and mayonnaise, season.