Neither Tom or I are fond of food shopping, yet for some unknown reason we have never ordered our supplies online using one of the many delivery services now available. I finally tried this the other day, and of course made the mistake of failing to adjust the default units under which some items are measured. This rookie error resulted in the delivery of a kilo of taleggio cheese. I required just 100g to make a tart, and was now in possession of 10 times more than the recipe required. . . . Tom had a good laugh, and Bruce kindly offered to help out by devouring the excess, but, I reminded him (as I often have to) that dogs don’t eat cheese.
Unfortunately, taleggio is a substance with limited uses, and not really the sort of cheese you can just chow down on wholesale — it is quite strong and salty and very squashy. What to do?
Well, I just made taleggio scones for lunch, and they turned out so well that I thought I’d share the recipe!
There are a few key things to remember when making these:
1) stick the taleggio in the freezer for half an hour so that it hardens up
2) cut the taleggio into small pieces
3) do not work the scone dough in any way. Just bring it together and plonk it down on your floured surface.
Thyme and Taleggio Scones
(Makes 6 or 7 large scones)
6oz / 170g self raising flour
2oz / 56 g butter
3.5 oz / 100g taleggio
ground black pepper
sprig of thyme
5floz / 150 ml buttermilk
Put taleggio in freezer for 30 mins
Preheat oven to 180c / 350f / gas mark 4.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the thyme leaves and the ground black pepper.
Take the taleggio out of the freezer and cut into small cubes. Using your hand, mix it lightly into the breadcrumb mixture.
Add the buttermilk, and, using a butter knife, stir the mixture gently until it starts to come together.
Bring the mixture together carefully with your hands into a rough dough. DO NOT KNEAD, OR OTHERWISE WORK THE DOUGH!
Place dough on floured surface and lightly press to 1.5 in thick.
Cut out scones with pastry cutter.
Place on floured baking tray and bake at centre of oven for 15 mins, or until golden.
Well, that’s 100g of taleggio down, only 900g to go . . . .