The fastest cakes in the world. ‘sgone *turns head quickly from left to right*. Enough of the jokes, we could laugh all day.
Sweet or savoury? That’s the question. Both have their merits. Sweet ones could be filled with raisins or stuffed with clotted cream and jam. Savoury ones could be made with cheese, olives, a sprinkling of herbs and smothered in pickles and chutneys. If I had to pick my favourite it would be cheesey savoury scones. Or would it be sweet? Or savoury? Or sweet? Or savoury? Frankly, it’s too hard to choose, but today’s post offers you the cheesey savoury kind.
This recipe is one of Mary Berry’s, slightly adapted, and makes one scone round.
- 225 self-raising flour
- 1/2 tsp salt
- 1/2 tsp mustard powder
- 1/4 tsp cayenne pepper
- 1 tsp baking powder
- 25g butter
- 75g mature cheddar and 75g parmesan, grated
- 1 egg
- Roughly 150ml milk
- Pre-heat the oven to 220 degrees C/425 degrees F/Gas mark 7. Lightly grease a baking tray
- Put the flour, salt, mustard powder, cayenne pepper and baking powder into a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in 100g of the cheese.
- Crack the egg into a measuring jug and make up to 150ml with milk. Stir the egg and milk into the dry ingredients and mix to a soft but not sticky dough.
- Turn out onto a lightly floured surface and knead lightly. Roll out to a 15cm circle and mark into six wedges. I actually use a round cutter to cut out individual scones. Brush with a little milk and sprinkle with the remaining grated cheese.
- Bake in the pre-heated oven for about 15 minutes or until golden brown and firm to touch. Cool on a wire rack.
- Eat while still warm with a pickle or chutney of your choice. Spicy tomato chutney works very well.
Scones are so versatile so could be tried with a whole heap of flavour combinations. Try it out. Go on, you know you want to.