Recipe shared by Naomi Toilalo
for Moore Wilson's 2023 Calendar

 

 

Ingredients

Scones:
3 cups flour
4 tsp baking powder (heaped)
¼ cup finely chopped fresh chives
¼ cup caramelised onion
1 tbsp sugar
1 tsp salt
180 g cheese (cheddar)
1¼ cups milk

Cheese Topping:
70 g grated cheese
1 tablespoon caramelised onion
1 teaspoon wholegrain mustard
¼ cup seeds (sunflower and pumpkin)

Ngā Kai

Ngā Takakau:
Kia toru kapu puehu parāoa
Kia whā kokoiti pēkana paura
Kia hauwhā kapu riki amiami
Kia hauwhā kapu kīnaki aniana
Kia kotahi kokonui huka
Kia kotahi kokoiti tote
Kia 180 karamu tīhi
Kia kotahi me te hauwā kapu miraka

Te Paparanga Tīhi:
Kia 70 karamu tīhi kua waruwaruhia
Kia kotahi kokonui kīnaki aniana
Kia kotahi kokoiti māhitete
Kia hauwhā kapu kākano

 

 

Method

Whakamahanatia te umu kia 200 te pāmahana. Heat the oven to 200°C. Grease a baking tray.

Place the puehu parāoa, pēkana paura, riki amiami, kīnaki aniana, huka and tote in a large bowl. Waruwarutia te tīhi ki roto i te oko. Grate the cheese into the bowl. Toss it through the flour mixture, rubbing it in with your fingertips.

Āta riringihia atu te miraka ki roto. Slowly pour in the milk. Mix it through with a butter knife until a rough dough comes together. Add an extra tablespoon of milk if the dough seems dry. Tip it on to a lightly floured bench and knead gently until it just comes together. Don’t overdo it or your scones will be tough. Pat the dough out onto the tray until it’s about 2 cm thick. Cut into 9 pieces. Sprinkle on the following topping.

Whakaranuhia ngā kai katoa. Mix all the ingredients together. Ruia ki runga i te pokenga takakau. Sprinkle over the scone dough. Bake the scones for 20 minutes or until they spring back when touched. Remove from the oven and let the scones sit for 5 minutes. Best served with tomato chutney.