My friend and colleague,
The variations on this basic recipe are endless. Add some finely chopped herbs (chives, thyme or oregano are good), a teaspoon of dried mustard or a few shakes of cayenne pepper to the mix. You can also cut the scones into tiny little rounds and serve them as canapés, split and topped with cream cheese or soft goats’ cheese and then a sliver of smoked salmon, or roasted red pepper – or a halved cherry tomato . . .
They are infinitely versatile: and, when that amazing aroma of warm savoury scone permeates the whole house, how could they possibly be ‘wrong’?
Sift the flour and baking powder into a large bowl then rub in the butter. Stir in the cheese and add a pinch of salt, and the pepper (if using).
Place the eggs in a measuring jug, stir lightly and add enough milk to make up to
Brush the tops with any liquid left in the jug (add a splash more milk if necessary) and top with the extra cheese. Bake near the top of a
Remove to a wire rack and leave until barely warm, before splitting and spreading with butter.
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