Sunday, 15 September 2013

cheddar & rosemary scones

As a baking novice, I can admit that I've only made scones a handful of times, and never savoury ones but after coming across this recipe along with its drool-worthy photos I thought that there's no harm in trying - right? I had to tweak the ingredients slightly (less rosemary, more cheddar and omitting the chorizo altogether) but they still turned out rather well. They smell divine, and are best served hot with a little bit of butter. I managed to squeeze out twenty odd scones out of the recipe, but mine were rather thin so I'd recommend not rolling the dough out too much.

300g of self-raising flour (although you'll probably need a bit more if you find that your dough is too sticky to do anything with), one and a half teaspoons of baking powder, 75g of butter, around 80g of grated cheddar cheese, a pinch of chopped up rosemary, 200ml of milk and one beaten egg.

Preheat the oven to 180°C (gas mark 4).
Mix the self-raising flour, baking powder and butter (stick the butter in the microwave until it's softened) together with your fingers until they resemble breadcrumbs. Add the cheddar and rosemary and stir. Pour in the milk and beaten egg then stir until the dough forms a ball (add more flour if necessary). Sprinkle some flour onto your table to stop the mixture from sticking, and roll the dough out. Use a cookie cutter or the top of a glass or something to cut out some circles, and put them on a greased tray. Stick 'em in the oven for 12-15 minutes. Scoff the lot.