Frances Quinn's

Cauliflower cheese scones

  • Preparation time: 40 mins
  • Cooking time: 10 mins
  • Serves: Approx. 20

Ingredients

  • 300g self raising flour
  • 1 tsp salt and pepper
  • 100g unsalted butter, slightly softened and cut into small pieces
  • 15/handful of fresh chives
  • 100g strong cheddar cheese
  • 150ml whole milk

For the cauliflower cheese puree:

  • 400g cauliflower
  • 150g boursin-garlic and herb
  • 1 1/2 tsp salt
  • 1/2 tsp Dijon mustard-NOT wholegrain

Extras:

  • 4 little gem lettuces
  • Grated whole nutmeg to finish
Image of 14 cauliflower scones in lettuce leaves
Picture of Francis Quinn My cauliflower cheese scones earned me star baker the week I made them on Great British Bake Off! Certainly a favourite and crowd pleaser - mini cauliflowers for big coffee mornings no less!
Frances Quinn won the fourth series of The Great British Bake Off in 2013.

How to prepare

  1. Pre-heat the oven to 220C, 200C fan, 425F, Gas 7. Sift the flour and seasoning into a large bowl. Rub in the butter to create a breadcrumb mixture.

  2. Cut the chives into the bowl using a pair of scissors and add the grated cheese and toss through the mixture.

  3. Gradually add the milk until the mixture comes together to form a dough. Turn out onto a lightly-floured surface and very gently knead to create a smooth and soft dough.

  4. Gently roll out the dough with a rolling pin to a 3cm depth and cut into rounds with a 3.5cm round cutter.

  5. Place them on a baking tray lined with non stick baking parchment. Bake in the pre-heated oven for approx 10 minutes until risen and lightly golden brown and crisp.

  6. Remove from the oven and leave to cool. Once cool cut the tops from each scone off.

To prepare the cauliflower cheese puree:

  1. Steam the cauliflower over till cooked. Place the cooked cauliflower in a roasting tray and bake/dry off in the pre-heated oven till dry.

  2. Transfer to a bowl and leave to cool.

  3. Blitz the cooled cooked cauliflower and blend in the boursin cheese, salt, grated nutmeg, dijon mustard and pepper.

  4. Transfer the puree into a piping bag fitted with a large star nozzle and pipe a little of the mixture onto the top of each cut off scone.

  5. Pull off the best leaves from the little gem lettuces and using a fluted 4cm scone cutter, cut through the leaves to create crinkly lettuce circles. Press down on the centre of each circle and place onto the puree on the scone.

  6. Pipe more puree into the centre of each lettuce circle and finish each cauliflower off with a fine grating of nutmeg.