Baby marrow, chive and Parmesan scone ring
- SCONE RING
- 360g (3 cups) cake flour
- 20ml (4 tsp) baking powder
- 25ml sugar
- 5ml (1 tsp) salt
- 200g butter, cubed and softened
- 170ml (? cup) buttermilk, at room temperature
- pinch of cayenne pepper
- 30ml (2 tbsp) fresh chives, finely chopped
- 190ml (¾ cup) Parmesan, freshly grated
- 375ml (1½ cups) baby marrows, thinly sliced
- 1 large egg, lightly beaten
- 200g Brie, at room temperature
- 80ml (? cup) fresh cream
- fresh watercress, to serve
Preheat the oven to 220°C.
For the scone ring, sift the flour,baking powder, sugar and salt into a mixing bowl. Rub the butter in with your fingers until the mixture resembles coarse breadcrumbs.
Add the buttermilk, pepper, chives and 125ml (½ cup) of the Parmesan and mix until the dough comes together. Gently fold in the baby marrows.
Turn the dough out onto a floured surface and bring it together with your hands. Shape it into a disc about 4cm thick and place on a greased baking tray. Cut out a circle in the middle, then cut the outer ring into wedges, pulling them slightly apart so they have room to rise when baking.
Brush the egg all over the scone ring. Scatter over the remaining Parmesan and bake until cooked and golden, about 25 – 30 minutes.
Cut the rind off the Brie and whip the inside of the cheese with the cream.
Spread on the scone ring and serve garnished with the watercress.