There is only one word to describe how I feel today, and that’s ‘Owwwwwwwwwwwwwww!’
I went indoor rock climbing yesterday. I think the last (and first) time I had ever been indoor rock climbing was at a primary school friend’s party. You know, one of those kid’s parties with the jelly snakes, plastic plates, paper hats and too much red cordial. I was planning on doing some baking today but I don’t think my arms are up for that challenge.
Luckily I made these scones earlier this week, so now I can just write about them.
I’ve been asked to take a baking class for the Sweets by Sweets baking society at Macquarie University in early December, and for the last week I’ve started planning what I would get the class to bake. It’s not as simple as selecting three recipes out of a cookbook, as I also need to consider equipment usage, time restraints, the skills of the class participants (beginner to intermediate), as well as the all-important budget-restraints. I’m trying to select recipes where there is some overlap in the ingredients, yet I don’t want any of the recipes to be too similar to one another. It’s quite the challenge!
So far my plan is to make gingerbread biscuits, chocolate lace crisps (or snowdrop cookies, as some call them), and some scones. To be honest, I’m a little bored of classic scones, much preferring scones studded with pieces of dates and orange zest, or dried cranberries and dark choc chips, so I wanted to make something a bit different. I’ve never eaten nor tried making savoury scones before, so I decided to test a recipe out that I found from taste.com.au.
These scones turn out wonderfully cheesy and fluffy. I have however, made some amendments as comments have claimed that the original recipe was too plain. I’ve upped the cheese and added some Parmesan, as well as adding an extra tablespoon of chopped chives. The chives and herbs were still a little muted however, so I’d suggest you add another teaspoon or two of dried mixed herbs, and another tablespoon of chives to what I have listed below, if you’re partial to it 🙂For approximately 16 scones, you will need:
- 3 + 1/2C self-raising flour;
- 1 tablespoon caster sugar;
- 1 teaspoon salt;
- 60g butter, chopped;
- 1 + 1/2C milk;
- 3 tablespoons finely chopped fresh chives;
- 1 teaspoon dried mixed herbs;
- 2/3C grated tasty cheese;
- 1/3C grated Parmesan cheese;
- extra milk, for brushing;
- butter or olive oil spread, to serve.
Preheat your oven to 220 degrees Celcius. Grease and flour, or line a square 20cm x 20cm base pan.
Place the flour, sugar and salt in a large bowl. Add the butter and rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Make a well in the centre before adding the milk, chives, dried herbs, and 3/4 of the cheese mixture.
Using a flat-bladed knife, stir the mixture gently, slowly incorporating the dry ingredients at the sides of the bowl into the wet mixture in the centre.
Turn out the mixture onto a lightly floured surface and knead gently until the dough comes together.
Press out into a 3cm-thick round. The recipe then says to dip a 6cm cutter in flour and to cut out the scones, but unfortunately my set of three cutters goes from 2cm to 8cm to 9cm, none of which seem appropriate. I ended up improvising and I found this cup, which was about 4cm in diameter… and also happens to be the cup provided with the steam iron lol.
I cut out a total of 16 scones and lined them up neatly in my square pan.
Brush their tops with the extra milk and sprinkle with the remaining cheese.
Bake for 15-20 minutes, or until the scones are light golden and when tapped, have a hollow sound.
Mmmm, cheesy goodness. Nothing can quite match the divine aroma of these babies when they come out of the oven! Cut scones open while warm and slather with a generous amount of butter or olive oil spread. I chose olive oil spread, in a vain attempt at being healthy (also because I couldn’t be bothered to soften a square of butter).
Enjoy the rest of your weekend, m’dears… Take care xx