March 30, 2009
When we think of scones it’s always teatime and there’s jam or honey and quite possibly cream. The sun is out. Bees hum in the roses and it’s all very Edwardian and English.
But there’s a whole other way of eating scones, where they’re a savoury item, to be eaten either on their own with butter, or with soup – best of all, to my taste, being sweetcorn soup.
These are they. The recipe has been handed down to me so I don’t know who was its original author. But the addition of the spring onions is mine, though you could use a leek.
at least 12
225g self raising flour
1/2 tsp mustard powder
50g cheddar cheese, grated
2 spring onions, finely chopped
Set the oven to 220C/425F/Gas 7. Grease an oven tin.
Sieve together the flour, salt and mustard powder. Rub in the butter.
Mix in half the cheese. Crack the egg into the middle of the flour and pour in most of the milk. Gradually work the ingredients together. Add the rest of the milk if it’s necessary, but aim for a soft dough which isn’t sticky.
Turn out the dough onto a floured surface and knead a little, before pressing it down to form a slab about 2cm thick. Cut into 5cm rounds.
Place the scones onto the baking sheet and brush with milk. Then top them with a little cheese and a sprinkling of paprika.
Bake for 10-12 minutes.