I’m back with a recipe!! I missed last month’s Baking Partners challenge with everything that happened, so I really wanted to do this month’s. All the more since I’ve never made scones before although they’ve been on my ‘must-bake’ list for so long. They are surprisingly easy to make, and the end result is more than satisfactory!
This month, we had two options – a savory tart and cheesy scones. This recipe doesn’t have those small cute scones; instead it features larger scone wedges. This is another reason the recipe is so easy and quick – no scone cutters required. The original recipe is from here, and was modified a little for us by Archana from The Mad Scientist’s Kitchen. Archana also provided some useful tips along with a step by step tutorial which was very helpful :). The recipe actually calls for sage, but I couldn’t find any and made do with oregano.
What you’ll need:
225 g plain flour, plus more for dusting
3 tsp baking powder
A pinch of pepper
50 g salted butter, plus more for greasing
50 g + 50 g cheddar cheese, grated
1 tbsp oregano + ½ tbsp oregano
1½ tsp English Mustard
100 ml curd
50 ml water
Note: The recipe calls for unsalted butter and added salt, but I skipped the salt and used salted butter. Also, I couldn’t find powdered English mustard as mentioned in the original recipe, so I went with regular English mustard.
What you’re going to do:
1. Preheat the oven to 200°C and grease and flour a shallow baking pan. Cut up the butter into small cubes and put it back to chill.
2. Whisk the curd till smooth and add water till it hits the 150 ml mark. Set aside a tsp to brush on the scones. Whisk the mustard into the remaining buttermilk.
3. Sift the flour with the baking powder and pepper till well combined.
4. Rub the butter into the flour with your fingertips till it resembles breadcrumbs.
5. Add 50 g cheese and 1 T oregano and mix it all together with your fingers.
6. Make a well in the centre and add the buttermilk-mustard mixture. Roll into a soft dough.
7. Pat the dough into a circle 3 cm thick. Transfer this circle onto the prepared pan.
8. Cut the circle into 8 parts and separate the wedges a little on the pan.
9. Brush the scone wedges with the reserved buttermilk and then sprinkle the ½ tbsp oregano on top. Follow with the remaining 50 g cheese.
10. Bake for about 15 minutes till the scones are browned and the cheese is completely melted.
Check out that beautiful brown and all that glorious melted cheese:
The recommended way of serving these scones is with butter, but we skipped it.
Instead, we had it for breakfast with sausages and some Tabasco
This is perfectly lovely for a cold rainy morning. Doesn’t take too long, and doesn’t need the butter to be left out or anything. I think it would go really well with some scrambled eggs too :). Or maybe baked beans; the options are endless!!
Have you ever tried baking scones? If not, do try out this recipe!!
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