Cheese and Herb Scone
It’s Saturday. It’s lunch time, open the fridge…feta, celery, fennel and a couple of sweet cured herring. So, I can make salad but… OH NO! There is no bread, a dried up heel of homemade bread and nothing of interest in the freezer. Not enough time to make fresh for lunch… but what is this? A bag of scone mix made in June – PERFECT!
Honestly, that’s how it often is when I am making lunch. I seem to be able to plan the main meal of the day, but forage in my fridge and cupboards for lunch!
In the back of my mind, I am always wondering how I can fit my meals with a blog challenge, and Herbs on Saturday hosted by Karen at Lavender and Lovage, came to mind, so off to the garden for some chives, thyme and rosemary. Do you like my new mixing jug? I got it half price in the sales and I love it, my husband refers to it as my ‘guzzunder’ or ‘potty’ he is so coarse, it does look a bit like a potty though – ha ha!
Back to the recipe. Scone, herbs and what else? I remember Jac of Tinned Tomatoes blogged some fabulous cheese scones she made with her son, Cooper, when they were in Cyprus. We always have lots of cheese so including that is no problem.
Basic Scone Mix
225g self-raising flour
1 tsp baking powder
50g soft margarine or butter
Put the flour and baking powder in a bowl, add the magarine or butter and rub it in wiht your fingertips until the mixture resembles fine breadcrumbs.
This is your basic mix, you can double or treble it, bag or box it and freeze for up to three months.
For a sweet scone, add 25g caster sugar
For a savoury scone, add a pinch of salt
Heat the oven to 200C and lightly grease a baking sheet.
For a Cheese and Herb Scone add a tablespoon of finely chopped herbs, I used chives, rosemary and thyme, then stir in 100g of cheese, I used a mixture of Gran Padano and Cheddar (whatever you have in the fridge).
Crack the egg into a measure, lightly beat it and then make up to 150ml with milk. Stir in the egg and milk and mix to a soft dough. Turn out and either roll out to 1.25cm thickness and cut out individual scone rounds or slap the whole thing on a baking sheet.
Grate over some more cheese to cover the top. For individual scones bake for 10 minutes, for a mega-scone bake for 20 minutes until golden brown. Remove from baking sheet and place on a wire rack to cool.
I served the scone with some salad leaves from my garden sweet pickled herring and Feta cheese, celery, fennel and walnut salad dressed with a French dressing of olive oil and white wine vinegar.
It was just perfect with the salad, I would probably add more herbs next time as they were rather overpowered by the cheese, but overall, it was an ideal quick bread.
And so to the Giveaway. I mentioned that I foraged in my fridge and cupboards, I also forage a bit in the hedgerows around my farm, I was watching Three Go Mad at River Cottage (fabulous) and thought I really should make Nettle Soup as we have loads of nettles. Anyway, you now have the chance to win a foraging classic from The Works, ‘Food for Free’ by Richard Mabey. Did you know you could order books from the The Works online? There are so many to choose from and such great bargains.
Follow the instructions on the Rafflecopter widget to enter.