Mention scones and most people will think of jam and cream, but the basic dough is very versatile and can be used for a variety of savoury treats as well.
Simple Scones
- 225g (8oz) self-raising flour
- Pinch of salt
- 1 teaspoon baking powder
- 50g (2oz) margarine
- 150ml (5fl oz) milk
- Beaten egg or milk to glaze
Pre-heat the oven to 220ºC, gas mark 7. Grease a baking sheet.
Sieve together the flour, salt and baking powder. Rub in the margarine until it resembles fine breadcrumbs. Make a well in the centre and, using a knife, stir in milk until the dough starts to stick together. Finish it off with your hands, then turn onto a floured board and knead lightly to give a smooth dough.
Roll out to ¾” thickness and, using a 2″ cutter, cut out the scones. After the first cuttings, knead together the trimmings and repeat. Place the scones on the baking sheet and brush with beaten egg or milk to glaze.
Bake for 10-12 minutes until well-risen and golden-brown. Allow to cool slightly on a wire rack then serve warm and thickly buttered.
Cheese scones
- 225g (8oz) self-raising flour
- Pinch of salt
- 1 teaspoon baking powder
- 40g (1½ oz) margarine
- 85g (3½oz) mature cheddar cheese, grated
- 1 level teaspoon dry mustard
- 150ml (5fl oz) pint milk
- Beaten egg or milk to glaze
Pre-heat the oven to 220ºC, gas mark 7. Grease a baking sheet.
Sieve together the flour, salt and baking powder. Rub in the margarine until it resembles fine breadcrumbs. Add half the cheese and the mustard and stir well. Make a well in the centre and, using a knife, stir in milk until the dough starts to stick together. Finish it off with your hands, then turn onto a floured board and knead lightly to give a smooth dough.
Roll out to ¾” thickness and, using a 2″ cutter, cut out the scones. After the first cuttings, knead together the trimmings and repeat. Place the scones on the baking sheet and brush with beaten egg or milk. Top with remaining cheese.
Bake for 10-12 minutes until well-risen. Allow to cool on a wire rack then serve with Fresh Butter.
- Use a strong red cheese or stilton for a change.
Potato Scones
A traditional Scottish dish, these are quite different from what you may usually think of as scones. As with Italian gnocchi, they’re made from potatoes and flour, ingredients that have always been to hand in most kitchens.
- 450g (1lb) potatoes, floury ones such as King Edwards or Maris Pipers, are best
- 1 teaspoon salt
- 50g (2oz) butter
- 110g (4oz) plain flour
Cook the potatoes in boiling salted water until tender. Drain and mash. Add the salt and butter and enough flour to make a stiff mixture. Turn out onto a floured board and shape into a round about ¼” thick and cut into triangles.
Cook on a pre-heated greased griddle or heavy-based pan for 4-5 minutes each side until lightly browned.
Serve spread with butter or as part of a ‘big breakfast’.
Herby Scones
- 225g (8oz) granary flour
- 1 tablespoon baking powder
- ½ teaspoon oregano
- 50g (2oz) margarine
- 150ml (5fl oz) pint milk
Pre-heat the oven to 220ºC, gas mark 7. Grease a baking sheet.
Sieve together the flour and baking powder. Rub in the margarine until it resembles fine breadcrumbs. Add the oregano and stir well. Make a well in the centre and, using a knife, stir in milk until the dough starts to stick together. Finish it off with your hands, then turn onto a floured board and knead lightly to give a smooth dough.
Roll out to ¾” thickness and, using a 2″ cutter, cut out the scones. After the first cuttings, knead together the trimmings and repeat. Place the scones on the baking sheet and brush with beaten egg or milk. Sprinkle with extra herbs if you like.
Bake for 10-12 minutes until well-risen. Allow to cool on a wire rack then serve with fresh butter.
- Vary your scones by trying different herbs: thyme, parsley, rosemary.
- Add herbs to your cheese scones for another taste.
