Cauliflower cheese scones
- Preparation time: 40 mins
- Cooking time: 10 mins
- Serves: Approx. 20
For the cauliflower cheese puree:
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.
Cut the chives into the bowl using a pair of scissors and add the grated cheese and toss through the mixture.
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.
Gently roll out the dough with a rolling pin to a 3cm depth and cut into rounds with a 3.5cm round cutter.
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.
Remove from the oven and leave to cool. Once cool cut the tops from each scone off.
To prepare the cauliflower cheese puree:
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.
Transfer to a bowl and leave to cool.
Blitz the cooled cooked cauliflower and blend in the boursin cheese, salt, grated nutmeg, dijon mustard and pepper.
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.
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.
Pipe more puree into the centre of each lettuce circle and finish each cauliflower off with a fine grating of nutmeg.