Prep Time: 10 Minutes
Cook Time: 12 Minutes
Yield: 8 scones
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Yield: 8 scones
Far on the other side of the world from Great Britain and showing a distinct Polynesian touch in its habitat and indigenous Maori culture, New Zealand nevertheless often strikes one as being every bit as British as England itself.
Otorohanga is a don't-miss day trip destination if you're in the region. Nor should you miss delicacies like, for example, these characteristic cream scones made with cheese, a rich and seductive pastry indeed.
Enjoy with the Soljans Estate Winery 2013 Marlborough Sauvignon Blanc, this month's International Selections wine from New Zealand.
(Recipe courtesy of WineLoversPage.com)
Preheat oven to 425°F.
Blend the dry ingredients and the cheese. Pour the cream and milk into the flour and cheese mixture. Mix gently, turn out onto a cutting board, then lightly pat this soft dough into a 1 1/2-inch thick rectangle.
Cut the rectangle into eight squares and place them on a lightly-floured baking sheet.
Bake for 12 minutes until puffed and golden.