This fun 20 minute baking recipe is a great alternative to the traditional fruit scone. Our own kids love them topped with, humus or pesto. My husband’s choice is a scone topped with mayo & smoked salmon. I myself keep it simple with butter paired with a bowl of homemade soup! So grab the kids for an early morning ‘Home-Ecc’ class and you’ll be enjoying freshly baked savoury scones by lunch!
You Will Need
- 60g butter
- 200g self-raising flour
- 75g grated cheese (half cheddar, half mozzarella or whatever you have)
- 2 tsps pesto or dried basil
- 1 tbsp of olive oil (if using dried basil)
- 1 free range egg
- 4-5 tbsps of milk
How to Prepare
- Dust a baking sheet with flour.
- In a mixing bowl add your flour and butter. Rub the butter into the flour until it resembles breadcrumbs.
- Add your cheese & basil (if using) and combine well.
- In a jug or cup beat your egg, milk (use 4 tablespoons to begin with) and olive oil or pesto together using a fork.
- Form a well in your dry mix and pour in the egg mixture. Mix well using the fork to create a soft sticky dough (add more milk if the mixture is too dry or more flour if it’s too sticky)
- Turn mixture out onto a lightly floured table or board. Knead lightly and smooth out into a round circle about ½ inch thick.
- Using a scone cutter create your scones.
- Place on a baking sheet, keeping the scones tight together.
Bake in the oven for 15-20 minutes until golden.
- Once baked cool on a wire tray wrapped in a damp cloth.
TOP TIP: Dip the cutter each time into flour to prevent mixture from sticking.