• Friday, Dec 14, 2018
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Sweet and savoury scones

  • Published at 04:40 pm January 12th, 2018

With this winter being especially hard on summer creatures like myself, getting up in the morning in time for the most important meal of the day has never been more difficult. Fortunately, this is where portable quick fixes like muffins, bagels and my particular favourite – the humble scone – come in. Just like muffins, scones can be made to cater to both sweet and savoury lovers, only, they're even easier to make, with just a handful of ingredients to be get hold of. As long as you have the basic recipe in your repertoire, you can delight yourself, and others, by creating something that is uniquely yours, just by adding a couple of more ingredients and tweaking the recipe here and there and basically let ingenuity flow. Whether it's breakfast, brunch, high-tea or snack time, scones are the best accompaniment to any beverage. While the British have made plain scones famous as a tea-time snack, with indulgent slatherings of butter, cream, jam or fruit preserve, a more Americanised savoury scone is also fast reaching new heights of popularity. Having said that, here's two recipes of a sweet and savoury scone, to suit your mood:

Raisin scones

Ingredients: 250g flour 1 tsp (heaped) baking powder 55g butter 25g caster sugar 150ml milk 60g raisins A pinch of salt

Directions:

Pre-heat the oven to 180°C and line a tray with baking paper. Mix together the flour, salt and butter in a bowl and rub until it resembles breadcrumbs. Mix in the sugar and raisins. Pour in the milk and mix further until you have a dough. Turn the dough out onto a lightly floured work surface and cut into 12 scones. Put the scones on the tray and glaze with left over milk and cook for 10-15 minutes.

Cheese scones

Ingredients: 250g flour 1 tsp (heaped) baking powder 55g butter 25g cheddar cheese, grated 150ml milk

Directions:

Follow the same directions as in the previous recipe. You might want to add extra salt depending on preference since this recipe calls for cheddar cheese, which is already salty. Or simply do what I do, and sprinle the tops with some extra cheese just before popping in the oven!