I felt like making us a little treat today, something savoury and moreish. Well this is what I came up with and I must say I was very pleased with the result. I've found though to really get the full taste of the cheese and seasoning, it's better to eat them at room temperature. They also have a better texture than when warm.
One of the things I have always disliked about making scones is cutting them out with a pastry cutter. Well that first part isn't so bad but once you have got out all you can you then have to knead all the resulting scraps together, re-roll, cut out again, and are always left with a silly little bit of dough that isn't enough to make a proper scone. Well my online pal, LindaF, mentioned this brilliantly simple method on her blog ... and so I have "borrowed" the idea.
Rustic Cheddar and Chive Scones - Makes 12
340g strong plain flour
3 rounded tspn baking powder
a good pinch English mustard powder
a pinch salt
a pinch cayenne pepper
1 Tbsp finely snipped chives
135g flavourful cheddar cheese, grated
3 Tbsp vegetable oil
225ml milk, plus extra for brushing
1 medium egg
Preheat oven to 220ºC. Sift together the flour, baking powder, mustard powder, salt and cayenne pepper into a large bowl. Add the snipped chives and grated cheddar and mix well.
Measure the oil and milk into a jug, beat in the egg, and gradually add to the dry ingredients, mixing with a knife, until you have a soft but firm dough. You may need slightly less or slightly more liquid to get the right consistency.
Place the dough on a floured surface, knead lightly and, using your hands, form it into a rectangular shape about 3cm thick. Using a floured palette knife cut the dough into 12 more or less equal pieces. I first made two cuts down the length of the dough and then divided each of the three resulting strips into four. Now carefully lift the scones onto a greased or silpat lined baking sheet, spacing them about 2cm apart. Brush the tops with milk
Bake in the preheated oven for 15-20 minutes until the scones have risen and are golden brown. Let cool on a rack. Serve at room temperature with lots of butter.
Edit: I think what I may try next time is cutting the dough in half and forming two circles. I could then cut each circle into six wedge-shaped scones which is a bit more traditional perhaps.
One of the things I have always disliked about making scones is cutting them out with a pastry cutter. Well that first part isn't so bad but once you have got out all you can you then have to knead all the resulting scraps together, re-roll, cut out again, and are always left with a silly little bit of dough that isn't enough to make a proper scone. Well my online pal, LindaF, mentioned this brilliantly simple method on her blog ... and so I have "borrowed" the idea.
Rustic Cheddar and Chive Scones - Makes 12 340g strong plain flour
3 rounded tspn baking powder
a good pinch English mustard powder
a pinch salt
a pinch cayenne pepper
1 Tbsp finely snipped chives
135g flavourful cheddar cheese, grated
3 Tbsp vegetable oil
225ml milk, plus extra for brushing
1 medium egg
Preheat oven to 220ºC. Sift together the flour, baking powder, mustard powder, salt and cayenne pepper into a large bowl. Add the snipped chives and grated cheddar and mix well.
Measure the oil and milk into a jug, beat in the egg, and gradually add to the dry ingredients, mixing with a knife, until you have a soft but firm dough. You may need slightly less or slightly more liquid to get the right consistency.
Place the dough on a floured surface, knead lightly and, using your hands, form it into a rectangular shape about 3cm thick. Using a floured palette knife cut the dough into 12 more or less equal pieces. I first made two cuts down the length of the dough and then divided each of the three resulting strips into four. Now carefully lift the scones onto a greased or silpat lined baking sheet, spacing them about 2cm apart. Brush the tops with milk
Bake in the preheated oven for 15-20 minutes until the scones have risen and are golden brown. Let cool on a rack. Serve at room temperature with lots of butter.
Edit: I think what I may try next time is cutting the dough in half and forming two circles. I could then cut each circle into six wedge-shaped scones which is a bit more traditional perhaps.
9 comments:
Its funny Pi, I never used to cut out my scones with a cutter, always did it this "rustic" way as it is what my mother did!!! I know what you mean about the fiddly bit left over though! And it is very quick cutting them this way! They look lovely by the way!
They look so good and so great to leave out at a party or to put out before a dinner instead of bread or maybe as a little breakfast treat. Anyway, point is.... they look too good to eat!
Pi, that is a great way to cut out scones. I suppose it is less wastage!!!
Pi, they look lovely I will definitely have to give Linda's recipe a go.
Vi xx
Vi ... the recipe is mine, lol.
The method of cutting them with a knife rather than with a pastry cutter I got from Linda.
pi xxx
I love cheese scones, they make a fantastic breakfast...
I never cut them with cookie cutters, either, Linda! I prefer the more slabby, 'rustic' look too, always have. They look great, Pi :)
Sorry Pi I read it wrong, I think its a lovely way to cut scones too, and will definitely have to try the recipe out.
Vi xx
Yum, these look great, love the rustic look.
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