Rick Stein’s Cornwall episode 23: On a visit to a dairy, Rick meets a man who is paid to eat 700 samples of cheese a week and cooks his sumptuous cheese and chive scones. His next stop is the salty old fishing town of Newlyn, the unlikely setting of one of Britain’s most revolutionary art movements. Rick discovers an intriguing tale of deception behind one of the most famous paintings produced here.
In this new series Rick Stein reveals the Cornwall that he knows and loves: a unique part of the British isles with a strong sense of identity and a history rooted in its Celtic past. With his famous natural inquisitiveness, Rick shares the road less travelled – championing the food, history, music, art and culture of the county many locals argue should be a country in its own right.
Rick Stein’s Cornwall episode 23
Cheese and chive scones with pear and honey
Rick Stein’s generously sized cheese and chive scones are delicious for lunch or afternoon tea, especially when served with extra cheese and sliced pears.
- Preheat the oven to 210C/190C Fan/Gas 6½.
- Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough.
- Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet.
- Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden.
- Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey.