I bloody love scones! Big, fluffy scones filled with juicy raisins smothered in jam and clotted cream!
There's nothing like them. In fact some of my earliest childhood memories are of my granny making scones in her kitchen... I can still smell them and the taste as we demolished them hot out of the oven.
But, as much as I love a classic, I'm starting to embrace the savoury scone too! Because why just have a scone during the day, when you can have it with your dinner too! These little beauties are packed with flavour and are the perfect accompaniment to the summer salads we're all probably living on. Great with chutney or relish or a plate of ham or as an accompaniment to soup.
500g Self raising flour
½ Tsp of baking powder
½ Tsp of English Mustard Powder
1 Tbsp of onion flakes or chopped fresh chives
115g butter (salted) room temp
90g Grated cheddar cheese
220mls Full fat milk
60mls Double cream
1 Large Free Range Egg
Pre-heat oven to 180° C /350°F/ Gas mark 4
Sift the flour, baking powder and mustard powder together into a bowl.
Put in a food processor and pulse with the softened butter for a few seconds until the mixture starts to look like breadcrumbs.
Transfer back to the bowl and add in the onion flakes or chives, as well as all the grated cheese and mix thoroughly.
Next add mix the milk, egg and cream together and add to the dry ingredients.
Turn the mixture onto a floured board or worktop and pat into shape and then cut into individual scones.
Place the scones onto a pre-prepared greased and floured baking tray, brush with egg wash and put in the oven for about 20-25 minutes until well risen and brown.