Baking

Cheesy mustard and sage scones.

I baked up these delicious savoury scones for the lovely group that came to last Sunday’s Marshmallow Making Workshop. The wholegrain mustard gives a lovely bite to the creamy cheddar. I’m a massive sage fan and could add sage to everything. I served them with camembert, olives and sun blushed tomatoes. It was followed with a Pistachio & Raspberry Cream Cake, the recipe will follow very soon. But for now here is the recipe for the scones, enjoy!

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Makes 12 scones, prep time 15 mins, baking time 12 minutes.

Ingredients

50g cold butter, cubed

225g self-raising flour

1 tbsp wholegrain mustard

1/2 tsp of salt

100g grated cheddar

100ml buttermilk

1 beaten egg

10 sage leaves, chopped

12 whole sage leaves

Method

Heat the oven to 220c fan/220c/gas 7.

Mix the flour, mustard, salt and pinch of back pepper in a large bowl.

Add the butter to the bowl and mix by hand until it looks like fine crumbs. You can do this in a stand mixer using your flat beater attachment.

Add half the cheese and the chopped sage.

In a separate bowl mix the egg and buttermilk.

In the bowl with the flour mix, make a well in the centre, pour in the milk and egg mixture but reserve a couple of spoons of it. Stir everything together until it comes together to a dough. You can do this stage in your stand mixer.

Lightly flour your work surface and knead the dough for a minute and then using a floured rolling pin, roll it our to 2.5cm. Using a 5cm scone cutter cut as many scones as you can from the rolled dough and then knead it together again, roll it out and cut out more scones.

Place the scones on a floured baking tray and brush the top of the scones with the remaining buttermilk.

Top each with a sage leave.

Bake for 12 minutes or until golden and risen.

Enjoy, Derval x

Baileys Treatyard

When Baileys call and ask you to create a bespoke dessert and be part of their inaugural Baileys Treatyard you say 'Absolutely'! Eatyard beside the The Bernard Shaw, was taken over for a weekend in November and was filled with amazing treats and desserts from the both local and international bakers and confectioners. 

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Mr. Holmes Bakehouse from San Francsico was there with his famous Cruffin and filled Croissants. These famous croissants were flown over especially for the event. Lily Vanilli from Spitalfields in London was there with her delicious puddings. If you haven't seen her Instagram page it is highly drool worthy. Have a look here.

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Closer to home, I was joined by some of the best Irish based bakers and creatives, such as The Flour Artist, Bear Lemon and Bean & Goose. Everyone had one or two treats that were Baileys inspired just for the weekend as well as lots of other yumminess. I was serving up Baileys S'mores and Baileys Smores Brownies as well as lots of other flavoured marshmallows and meringues. 

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I also took to the demo stage to do a marshmallow making masterclass and to chat all things Delish Melish. Some recipes from myself, Julie from The Flour artist and Ciara from Bear Lemon were featured in the Sunday Business Post. 

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If you were able to make it, I hope you enjoyed it and fingers crossed for another Baileys Treatyard in 2018. 

Derval x

 

All photos by Andres Poveda