Sunday, November 3, 2013

Scone-y Breaky

Lately I've been craving a proper breakfast. For vegetarians, such as myself, it means no sausages or bacon but it does include fun things like scones. I love a good scone and especially ones 'spiked' with other ingredients - be it black pepper or cheese - or those with non-traditional fillings such as cream cheese, chocolate, Nutela, etc.


Here's the recipe I like to use and tweek to get different versions of the scone by substituting the mustard and cheese with other ingredients or leaving them out entirely.

You'll need:

  • 340g self-raising wheat flour (plus extra for rolling)
  • pinch of salt
  • 1/4 tsp dried mustard powder 
  • 85g butter
  • 125ml milk
  • 60g yoghurt
  • 55g grated cheddar cheese 
  1. Start off by mixing the flour, salt and mustard powder in a bowl. Then rub in the butter until the mixture resembles bread crumbs.
  2. Stir in half the cheese, combine the yoghurt and milk and stir into the mixture while working the ingredients together until they form a soft dough.
  3. Turn out on a lightly floured surface and knead gently until the dough is smooth. Roll it out into an even thickness of about 2cm,
  4. Cut out into 5cm sized scones (about 12 -14 scones) and place on a greased baking tray. 
  5. Sprinkle with the remaining cheese over each scone and bake in a fan oven at 180 degrees for 10-12 minutes until golden brown. Remove, butter and eat while the scones are still warm. Jam will do too. 

Discaimer: I left out step 5. I just added all the cheese to the mixture in step 2 - I am not a fan of crispy cheese toppings.

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