Goat Cheese Mac and Cheese: A Creamy, Tangy Twist on the Classic
Regular mac and cheese is good. Goat cheese mac and cheese is better. Swapping in goat
Ingredients for Scones
- 2 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- zest of 1 lemon
- 1/2 cup cold butter
- 3/4 cup blueberries
- 1 egg
- 3/4 cup Summerhill Goat Milk
- 1 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. butter melted
Ingredients for Glaze
- 1 1/4 cup powdered sugar
- 2 Tbsp. Summerhill Goat Milk
- 2 Tbsp. fresh lemon juice
How to Make It
Whisk flour, sugar, baking powder, salt, and baking soda in a large bowl.
Add lemon zest and set aside.
Grate the cold butter with a cheese grater and add it to
your flour mixture.
Mash with a fork or pastry cutter until it resembles coarse
crumbs and then slowly fold in your blueberries.
Beat the egg, milk, and lemon juice with a fork in a small
bowl and stir into your dry mixture.
Gently place dough on a floured surface and roll into a 12″
round disc with your hands or a rolling pin. **do not knead the dough**
The dough is sticky so make sure to flour your hands or
rolling pin.
Slice dough into 8 triangles.
Bake at 400 degrees for 20-25 minutes on a parchment lined
baking sheet.
Brush with melted butter.
Cool for 10-15 minutes before drizzling with the lemon
icing.
For the icing: Combine ingredients and drizzle over scones
with a spoon.
Eat and ENJOY!
