My big problem, food-wise, is that I get so hungry! I need lots of snacks, and if I don’t manage to make healthy stuff in advance I end up with unhealthy stuff. Hence all the cooking tonight! These scones are a brilliant snack. I’ll freeze a few, so I can just get one out when we need a snack. We’ve already tried one and they are truly delicious! (178 cals and 9g fat, is you make 10. I made 6 humungous ones because the dough was a bit sticky to work with, so we’ll have half at a time!
225g SR flour
1tsp cream of tartar
1/2 tsp bicarb
50g diced butter
100g grated cheddar
75g onion chutney (I used tomato, as Chris doesn’t like onions, so in fact I made cheese and tomato scones!)
150ml full-fat milk (in the pre-Panther days I always used semi/skimmed and results were fine with everything- it’s just we have to have full-fat for her nowadays!)
- Heat oven to 220 . Line a baking tray with baking parchment.
- Put flour, cream of tartar, bicarb and pinch of salt in food processor. Add butter and blitz. Check it’s done, mine didn’t do first time- had to leave it quite a while. Reckons to look like breadcrumbs.
- Tip into bowl and add grated cheese and chutney. Slowly add milk. Mix to make dough.
- Knead for 20 secs (this is somewhat tricky because it is sticky)
- The recipe now talks about rolling it out and using a cutter. I have never managed to do this with scones, plus it strikes me as pointless because scones look good when they are imperfect and homemade-looking. I just pick up handfulls and put it on the tray!
- The recipe suggests brushing the tops with egg yolk and sprinkling on the cheese. Again, I don’t do stuff like this! I just put them in the oven.
- Bake for 12-14 minutes until golden.