I love making these scones. I like to have a batch on a covered cake stand on the dining table, so that my husband has something interesting to eat for lunch whilst I’m at work. They’re quick to make and it’s an easy recipe to adapt to suit your tastes. Great for picnics, packed lunches or as part of an afternoon tea!
This recipe makes approximately 6 decent sized scones.
Ingredients:
225g Self-raising flour
Pinch of salt
55g Butter or Margarine
175ml Milk
50g Mature Cheddar
1tsp Wholegrain Mustard
100g fried pancetta or bacon lardons
Preheat the oven to gas mark 7. Line and grease a medium sized baking tray.
Mix together the salt, flour and butter in a large bowl. Add the milk a small amount at a time and mix in. Add the cheese, mustard and pancetta. Mix well.
Believe it or not, that’s the mixture done! I like to end up with a fairly moist mixture, so you may want to add a little more milk. You can add pretty much any cheese to these that you want, something gooey like Brie or Dolcelatte works really well and parmesane gives great flavour, so pick, mix and experiment as you go! If you want a veggie option you can obviously just omit the pancetta.
As this recipe gives quite a sticky mixture, you can’t use a cutter to shape them as you would normally do with scones. I usually use my hands to make 6 balls and space them out on the baking tray. You can brush them with milk or egg if you want to but I don’t find it necessary.
Bake for approximately 12-15 minutes on gas mark 7 and then check them with a skewer to make sure they’re cooked through. These are great served whilst still warm or you can wait for them to cool. I like to serve mine with red onion marmalade. To be honest I’ll eat most things with red onion marmalade!
I’m sure some people would argue that the end result can’t actually be called a scone, they do look more like a savoury rock cake, but hey ho. Enjoy!
Loose Leaf Tea & Letters 