The perfect scone
I have spent a lot of time in UK lately, I have to admit, mostly against my will :) S really wanted me to see Scotland, which is an amazing country, but it is missing two things which are very important to me on holiday: good weather and good food. Actually, not entirely: the seafood was amazing! And the scones. The first morning in Glasgow we had breakfast in a cafe near the hotel and there it was, the cheddar and chives scone, perfectly baked, soft, indulgently cheesy, in other words: the perfect scone. 13 days of holiday spent looking for that amazing taste, with only decent results.
So once back, I decided to try baking some scones. It turns out the recipe is quite simple, and the result was pretty good I have to say! I am left wondering how the British can survive after their 40ies, with the amount of cholesterol that I find in their recipes, but for once in a while, I am all for scones!
I have made three different kinds: cheddar and chives (my first love!), cheddar and bacon and - wait for it - roquefort and walnuts, which eventually were my favorites.
SCONES (~ 20 scones)
675 gr self-raising flour
a pinch of salt
a pinch pepper
3 tsp baking powder
165 gr chilled butter grated
270-300 ml milk plus 1 tbsp for glazing
cheddar and chives:
120 gr mature cheddar grated
chives
cheddar and bacon:
120 gr mature cheddar grated
100 gr bacon roasted and crushed in pieces
roquefort and walnuts:
120 gr roquefort in cubes
~ 10 walnuts crushed
Mix all the powders, add the butter and mix quickly. Add the milk and split in three. Add the different mixes, roll to 2 cm thick and cut the scones. Glass with milk. Bake in the oven at 180 gr for 17 mins.
