Feeds:
Posts
Comments

Archive for the ‘Scones/Teacakes’ Category

A few weeks ago I made sweet scones as part of a special afternoon tea for Mum and Dad on Mothering Sunday and they were a great success.  So last weekend on Father’s Day, with Mum and Dad coming to tea again, I decided to make scones again, but this time Savoury ones: with cheese both in the mix and crusted on the top.  It is a lovely flavourful recipe with the strong cheese flavour enhanced by mustard and cayenne pepper giving a spicy bite, the strength of which of course can be adjusted to taste.  They would also be delicious with a little fried onion added to the mix or on top – or both.  These scones are perfect at tea time or in lunch boxes, at Summer picnics or served with a warming Winter soup in place of bread.

As with the sweet scones the source for this recipe was Delia Smith’s recipe Cheese Crusted Scones from the original version of her Book of Cakes. It is a straightforward fairly standard cheese scone recipe and I made it exactly as per the instructions, apart from slightly lessening the spices.  In particular I used less cayenne as the one I have from our local ethnic shop is rather fiery.  I didn’t want to spoil the scones by making them too hot!  The recipe below is a doubled version: somehow the eight smallish scones I made didn’t seem enough.  As with the sweet scones I have added a list of other savoury scones further down this page: recipes from books I own and from cookery sites online that I may well make at some point.  If I do make any and post them on this site I will add a link.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Cheese Crusted Scones
(Makes 12-16 scones)

12ozs/350g self raising flour
2ozs/60g butter
60zs/170g finely grated strong Cheddar cheese
2 large eggs
4-6tbsp milk (and a little more if needed)
½tsp salt
1tsp English mustard powder (or less if you wish)
2-4 large pinches cayenne pepper
A little extra milk

1.  Preheat the oven to 220oC/425oF/Gas 7 and thoroughly grease a large baking sheet (or two smaller ones).

2.  Sift the flour into a bowl along with the mustard powder, salt and half of the cayenne pepper and mix together.

3.  Rub in the butter with finger tips until well combined.  Mix in most of the grated cheese leaving the remainder (around a generous 2 tbsp) to use later as a topping.

4.  Beat the eggs with 4tbsp milk and add to the dry ingredients.  Mix together to form a soft dough that leaves the bowl clean, adding a little more milk as required if the mixture seems dry.  Try to avoid working the mixture too much as this will make the scones hard.

5.  On a well floured surface, to avoid sticking, gently roll the dough as evenly as possible to a thickness of ¾inch/2cm.  I like to cut savoury scones into square shapes (using rounds for sweet scones) and this can be done with a knife.  If the dough is formed into an oblong shape it can be cut into the required number of equally sized pieces which will avoid it having to be reworked.  Depending on size required, bearing in mind they will rise in the oven, aim for 12-16 pieces.

6.  Brush the tops with a little more milk, sprinkle equally with the reserved cheese and, if you wish, very lightly dush with some more cayenne pepper.

7.  Place evenly spaced on the baking sheets, allowing a little room for rising.  Bake for 12-15 minutes (or a little longer if necessary) until the cheese has started to crust and the scones are browned.  Cool on a wire rack.

8.  Serve warm or cold with or without butter but the scones are best eaten the day they are cooked.  Next day reheating a little is recommended.  Fillings such as ham, tuna, chutney or tomato are also suggested, as is topping with a fried, poached or scrambled egg.

Alternative recipes for savoury scones (untried):
Cheese & Fried onion Scones (see my note above)
Cheese & Sweetcorn Scones – The Omniverous Bear/Good Food
Potato Scones – Delia Smith – Book of Cakes (original version)
Tattie (Potato) Scones – London Eats
Cheese & Marmite Scones – For Forks Sake
Buttermilk Scones with Cheshire Cheese & Chives – Delia Smith online
Feta, Olive & Sun Dried Tomato Scones – Delia Smith online
Savoury Herb Scones – Cook it Simply
Peppadew & Chive Scones – The Complete Cookbook
Cheese & Chive Scones – Lavender & Lovage
Cheese Scones with a Chilli kick –  Searching for Spice
Ham & Cheese Muffins (not quite scones but almost) – Slightly Domesticated Dad

Read Full Post »

A Cream Tea is a special treat, much anticipated and usually taken at a leisurely pace when on holiday in the UK.  Some cream teas have stayed long in my memory: a seaview cafe at Lyme Regis in Dorset, the Lee Abbey Tea Cottage in Somerset…   I particularly recall a sunny afternoon birthday Cream Tea we booked for my father taken on board the Pride of Lee, whilst leisurely drifting along the River Lea on the borders of Essex and Hertfordshire. What exactly is a Cream Tea?  Usually it comprises sweet scones with thick cream and strawberry (or another flavour) jam (sometimes butter too – choose all or some) plus tea to drink, apparently the idea could date back as far as the 11th Century.  I knew this was exactly what I wanted to include as part of the Mothering Sunday Afternoon Tea I prepared this year.  The cakes were made in advance, leaving enough time to finish the ‘baguette bite’ sandwiches and make the scones on the Sunday afternoon.

On this occasion I chose to make plain scones, which are actually very slightly sweet, using Delia Smith’s recipe for Devonshire Scones from the original version of her Book of Cakes.  It was a simple fairly standard recipe, as far as I could see, but without the added instructions to egg-wash the top of the scones for a golden brown shiny finish.  I am sure this could be done if wished, but it was an extra job on a busy afternoon I was glad not to have to do (especially as my guests were about to knock on the door).  Scones just have to be made fresh on the day they are eaten: they are not the same the following day. However, a tip from my grandmother, slightly sour milk can be used for scones. This does work, but I usually don’t have time to make them when the milk is off! Speed and a light touch are essential: a heavy handed approach leads to solid scones. Some cooks even recommend that the dough is cut with a knife rather than using cutters.  On this page there is first this basic recipe for a plain scone with just a little sugar for sweetness, but eventually other sweet variations will appear here, including scones with fruit (raisins/sultanas or cherries), treacle scones, for example.  There will eventually be a separate post – Basic Recipe: Savoury Scones for those containing cheese and other savoury ingredients.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Devonshire Scones
(Makes 10-12 scones)

8ozs/225g self-raising flour, sieved
1½ozs/40g butter, at room temperature
¼pint/150ml milk (slightly soured is fine)
1½level tsp caster sugar
pinch of salt
To serve:
40zs/100ml clotted cream
or
¼pint/150ml whipped double
Jam – usually strawberry, raspberry or blackcurrant

1.  Preheat oven to 220oC/425oF/Gas 7.  Grease a baking tin.

2.  Sieve the flour into a bowl and quickly rub in the butter using fingertips.  Stir in the sugar and the pinch of salt.

3.  Using a knife mix in the milk a little at a time.  When combined gently bring the mixture together with floured hands into a soft dough.  If it is a little dry then add a drop more milk.

4.  Gently shape on a lightly floured surface with lightly floured hands until about ¾-1inch/2cm-2.5cm thick.  There are mixed views over whether using a rolling pin is a good idea: Delia Smith uses a lightly floured one but I was always taught to use my hands.

5.  Cut rounds with a 1½-2inch/4-5cm fluted pastry cutter (but without twisting to avoid misshapen scones).  Once as many as possible have been cut then gently bring the dough together and cut again.  Try to roll out as little as possible to avoid toughening the scones.  Alternatively, the squares can be cut with a sharp knife.

6.  Place the scones on the greased baking tin and dust each with a little flour.  Bake near the top of the oven for 12-15 minutes.  When done the will be risen and golden brown.

7.  Transfer to a wire rack to cool and eat soon – slightly warm is lovely.  Serve spread with butter and/or cream and/or jam – all three if you wish.

Alternative recipes for sweet scones (untried):
Treacle Scones – Delia Smith’s Book of Cakes
Wheatmeal Date Scones – Delia Smith’s Book of Cakes
Scones with dried fruit: sultanas/raisins/cranberries/dates/apricots/figs …
Quick & Easy Fluffy Scones (like the idea of yoghurt in the mix) Normal in London (E17)
Fruited Scones – sozzled (fruit soaked in liqueur) – Good Food Channel
Fresh Strawberry (or other fruit) scones via Arugulove
Lavender Scones – All recipes
Rose Petal Scones (with Rosewater)  – Good Food Channel
Ginger Beer Scones via Dan Lepard: Guardian
Lemonade Scones – Fig Jam & Lime Cordial
Lemonade Scones – Good Food Channel
Oat and Maple Syrup Scones – Smitten Kitchen via Cake, Crumbs and Ccoking
Vanilla Almond scones via Dan Lepard: Guardian
Chocolate Scones via Chocolate Log Blog
Apple Scones via Lavender & Lovage
Cherry Scones – CWS Family Fare
Ginger Scones – CWS Family Fare
Honey Scones – CWS Family Fare

Read Full Post »

%d bloggers like this: