Cheddar and chive scones with velvety sweet potato, zucchini and ginger soup

Ingredients

• 250 g All-purpose flour (Sift before use)
• 10 g Baking powder (1 packet)
• 0.5 g Salt (A pinch)
• 100 g Fresh butter (Cut into cubes, very cold)
• 150 g Mature cheddar cheese (Coarsely grated)
• 2 c. à soupe Fresh chives (Finely chopped)
• 100 ml Whole milk (At room temperature)
• 400 g Sweet potato (Peeled and diced)
• 200 g Zucchini (Diced)
• 1 piece Onion (Cut into quarters)
• 1 c. à café Fresh ginger (Finely grated or ginger paste)
• 1 c. à soupe Olive oil
• 15 g Butter (for the soup)
• 500 ml Vegetable broth (Prepared from a cube or liquid)
• 300 ml Water
• to taste Black pepper

Instructions

1. Preheat the oven

   Turn on the oven and set it to 220 °C. Let it heat for about 5 minutes.

   Time: PT5M

   Temperature: 220°C

2. Prepare the scone dough – dry part

   In the Thermomix bowl, weigh the flour, baking powder and the pinch of salt. Mix for 5 seconds at speed 5 to homogenize.

   Time: PT2M

3. Incorporate the cold butter

   Add the butter cut into cubes. Activate the Turbo function 5 to 6 times (about 5 seconds each) until you obtain a sandy texture where the butter is well integrated.

   Time: PT5M

4. Add the cheese, chives and milk

   Pour in the grated cheddar, the finely chopped chives and the milk. Knead for 30 seconds at speed 4 until a homogeneous dough forms.

   Time: PT2M

5. Shape the scones

   Spread the dough on a baking sheet lined with parchment paper to about 2 cm thickness. Cut triangles or rounds using a knife or cookie cutter.

   Time: PT5M

6. Bake the scones

   Bake the scones for 12 to 15 minutes, until they are golden and slightly risen.

   Time: PT15M

   Temperature: 220°C

7. Cool the scones

   Remove the sheet from the oven and let the scones cool for 5 minutes on a rack before serving.

   Time: PT5M

8. Prepare the soup – sauté the vegetables

   In the Thermomix bowl, place the sweet potato dice, zucchini dice, onion quarters, grated ginger, 1 c. à soupe of olive oil and 15 g butter. Sauté for 5 minutes at 120 °C, speed 1.

   Time: PT5M

   Temperature: 120°C

9. Cook the soup

   Add the vegetable broth and water. Program 10 minutes at 100 °C, speed 1.

   Time: PT10M

   Temperature: 100°C

10. Blend into a velouté

    Blend the soup for 1 minute at speed 8 until you obtain a smooth, creamy texture.

    Time: PT1M

11. Season

    Taste and adjust seasoning with salt and black pepper to your liking.

    Time: PT2M

12. Plating

    Serve the warm scones accompanied by a bowl of velvety soup. Enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g