After another long week at work it was a pleasure to enjoy the long awaited sunshine last weekend. I planned a lazy saturday and a picnic in a nearby park. I stocked up on fresh strawberries and some goodies from my favourite deli Bant a la cart and made some peanut butter brownies (see previous post for brownie recipe) and some savoury scones. These are really simple to make and all sorts of things can be substituted … try different types of cheese, sun dried tomatoes etc. Delicious!
Cheese, olive and mustard scones
Makes 6-8 scones
225g self raising flour
55g unsalted butter, cut into small cubes
75g grated cheddar
60g olives, chopped (i prefer green ones!)
120ml semi skimmed milk/buttermilk (+ a small amount for the glaze)
3 teaspoons wholegrain mustard
Preheat oven to 220C/425 F
Lightly flour a baking tray
Sift flour into a large bowl
Rub in butter with fingertips until it resembles breadcrumbs
Stir in cheese and olives
Mix mustard into milk
Make a well in the flour mixture and pour the milk into it
Mix well with a dinner knife until a soft dough is formed
Bring dough together with your hands.
Either shape into a ball on the floured tray and score into wedges (looks more rustic) or lightly roll out on a floured surface and cut into circles, before placing on tray.
Brush tops of scones with milk (or can use beaten egg to give a glossier finish)
Place on top shelf of oven for 15-20 mins
Cool on wire rack or eat immediately spread with butter.
The same recipe can be used for sweet scones by adding 30g caster sugar and 80g dried fruits/nuts instead of the savoury fillings. Serve warm with clotted cream, jam and tea!