New Zealand is renowned for its dairy products. These scones, made with self-rising flour, incorporate Cheddar from the island nation for a remarkable treat.
New Zealand Cheddar Scones with Golden Kiwi Jam
The Gold Kiwi is a patented variety, naturally bred in New Zealand, and offers a sweeter taste than the original fruit.
- 2½ cups self-rising flour
- 1½ teaspoons granulated sugar
- ¼ teaspoon salt
- 3 tablespoons cold unsalted butter, cubed
- ½ cup shredded New Zealand Cheddar cheese
- ¾ cup plus 1 tablespoon heavy whipping cream, divided
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, sugar, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in cheese. Gradually add ¾ cup cream, stirring just until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a sharp knife, cut dough into four equal pieces. Stack pieces on top of each other. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2-inch cutter dipped in flour, cut 10 scones from dough, rerolling scraps once. Place scones on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until scones are golden brown, 10 to 12 minutes. Let cool on baking sheet for 5 minutes. Serve warm.
Serve with Golden Kiwi Jam (recipe follows)
Golden Kiwi Jam
Serves: approximately 1 cup
- 4 large golden kiwis, peeled and quartered
- 1 cup granulated sugar
- ¼ cup water
- 2 teaspoons fresh lemon juice
- In a small saucepan, combine kiwis, sugar, ¼ cup water, and lemon juice. Bring to a boil over medium-high heat. Reduce heat, and let mixture simmer, uncovered, until thickened, 15 to 20 minutes. Remove from heat.
- Using a potato masher, mash kiwi mixture until slightly chunky. Let cool completely before transferring to an airtight container. Refrigerate until needed, up to a week.
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