Fondue Scones Recipes

Steps:

• Preheat oven to 425°F.
• Place flour, baking powder, baking soda, nutmeg, salt and garlic powder in a large bowl and whisk to combine.
• Cut in the cold butter until mixture is crumbly.
• Add wine and cheese and stir until all dry ingredients are moistened.
• Turn dough out onto a lightly floured surface.
• Knead 5 to 6 times. Pat dough into an 8-inch circle.
• Cut dough into 8 wedges.
• Place wedges 1 inch apart on lightly greased baking sheet.
• Brush tops with melted butter. Bake until golden brown, about 15 minutes. Serve warm or at room temperature.

Steps:

• Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more.
• Rub the garlic on the inside of the fondue pot, if you like, then carefully pour the cheese mixture into the pot and immediately place it over the flame. (If you don't have a fondue set, add the garlic along with the wine in step one, then remove and discard it before you add the kirsch mixture.) Serve immediately with crusty bread, boiled new potatoes, vegetable crudités or cornichons for dunking, if you like. You can place the fondue back over a low heat if you need to reheat it after serving.