Garlic & Herbs Cheese
Boursin Beets, Berry & Pecan Cheese Salad
with Boursin Garlic & Herbs
Fresh and full of flavour is the perfect description for this salad topped with Boursin Crumbles.
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Level: easy
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Total Time: 5 MIN
Recipe
Cheese and Herb Scones with Roasted Garlic
with Boursin Garlic & Herbs
You haven’t had a scone like this. With of a garlicky twist and an overload of fresh herbs, these scones are tasty as is—but with a spoon of creamy Boursin, they’re the tastiest.
View the Ingredients List-
Featured Flavour
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Level medium
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Prep time 40 MIN
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Cook time 45 MIN
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Total time 85 MIN
Directions
Your Turn To Create
For Garlic & Triple Herb Scones
- Preheat your oven to 200ºC/180ºC fan. Line a baking sheet with parchment paper and pop inside the oven.
- Halve the garlic bulb with a sharp knife and drizzle with olive oil.
- Place garlic bulb into a very small baking tray wrapped in foil, so it is nestled in to remain upright as it cooks. Bake for 20-25 minutes until golden brown and soft.
- With your hands, mix the flour, milk butter, tarragon, thyme, parsley, paprika, baking powder, lemon and salt and pepper together into a mixing bowl.
- Pinch the ingredients together using your fingertips until you have a soft but firm dough.
- Lightly flour your work surface and rolling pin, and roll out your dough to 3cm thick. Cut out the scones using a medium fluted cutter and place onto the pre-heated hot oven tray.
- Glaze top of each scone with egg yolk and bake in the oven for 15-20 minutes until a rich golden brown.
- Allow to stand for at least 30 minutes until halving the scones, and spoon on a generous amount of Boursin onto one side of the scone (or both!).
- Top with your roasted garlic and sprinkle with a little extra thyme if you like. Enjoy!
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Serves 8
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225g self-raising flour
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95ml milk
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65g chilled butter, cubed
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1 tsp. finely chopped tarragon
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1 tsp. finely chopped thyme
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1 tsp. finely chopped parsley
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1 tsp. smoked paprika
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1 tsp. baking powder
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Zest of 1 lemon
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Pinch of salt and black pepper
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1 large bulb of garlic, halved, drizzled in olive oil
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1 pack Boursin Garlic & Herbs
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1 egg yolk for glazing
