After Yesterday’s all day kitchen event, I decided on a bit of a cop out day. Fulfilling my requirements yes, pulling out all the stops…no. However that is because this recipe is so successfully simple, utterly gratifying and fills a family.
Items to be used: Quinoa flour, chestnut flour, preserved sundried tomatoes, marrow and apple chutney, Indian chutney. We are on a roll here.
The cookbook is one that my brother Sam gave to me 10 years ago. To say that it is dog-eared is an understatement. Most pages have bits of dried flour, butter, water residue stuck to them and many pages are spattered with something resembling oil. Boy have I used this book. Roll the drums for:
Cookbook: Nigella Lawson’s; How to be a domestic goddess
And for this recipe more than most: Lily’s scones, page 67
These scones do not fail to please, best of course fresh and warm from the oven.
- 500g plain flour (I used up 50g chestnut flour and what I had left of my quinoa flour – about 100g, I then used a wholemeal plain flour, because in all this reckless abandon, I am still trying to hold on to some sense of being good.)
- 1 teaspoon salt
- 2 teaspoons bicarbonate soda
- 4 1/2 teaspoons cream of tartar
- 50g cold unsalted butter, diced
- 25g Trex, in teaspooned lumps (or use another 75g butter)
- 300 ml milk
- 1 large egg, beaten, for egg-wash (but I don’t bother)
- I used her variation of 75g cheddar cheese
- Preheat the oven to 220C/gas mark 7
- sift the flour, slat, bicarb and cream of tartar into a large bowl.
- Rub in the fats till it goes like damp sand.
- At this point I added her variation of cheddar cheese.
- Add the milk all at once, mix briefly – briefly being the operative word.
- Turn out onto a floured surface and knead lightly to form a dough.
- Roll out to about 3cm thickness. Then stamp out at least 10 scones. You should get 12 but may need to re-roll.
- Place on baking tray very close together – the idea is that they bulge and stick together on cooking.(You can brush with egg-wash if you wish)
- Cook in oven for 10 mins or until risen and golden.
- Always eat freshly baked.
I served these scones with a simple green salad and dressing, with a rather camel turd looking goats cheese – a Christmas pressie that turned out to be quite delicious. We also added the chutneys which proved to be quite a perfect accompaniment, some olives and some preserved sundried tomatoes. I can sit back today, having had an easy ride and with a cupboard less stocked.