Another Delia Smith classic, good old cheese scones. Yes savoury scones are controversial, but add some chutney, or load it up as a petite sandwich.
This was admitedly, my first time ever making savoury scones. Having only made plain and fruit scones a couple of times before. My theory was following the mentioned Delia Smith recipe would mean I couldn’t go wrong.
The key, allegedly, is in sifting your flour from height. Another key, is to actually have enough self raising flour. I ran out, so used some plain, but forgot to compensate with baking powder. So if you do forget, just add some baking powder! Kneading the butter and flour together reminded me of making pancakes, or crumbles when I was little. It’s so messy though!
Cheat alert – pre grated cheese. I don’t get on with graters, aka I get bored, end up eating more cheese than I actually grate. Also, couldn’t see fresh chive, so just use dried.
Who actually owns a rolling pin?! Yeah it’s a useful tool for baking, but given how rarely I make dough it’s not something I possess. Empty gin bottles however, I do own. So here is my very own hipster/millennial solution to a rolling pin! It did work.
All cut up and ready to go. Yes some are slightly uneven and others are larger than others, but it’s not bad for a first attempt!
Post twenty minutes in the oven, as you can see some were more successful than others! If we are judging success by rise/height.
And the final cheese scones. Sadly, they didn’t win the scone off competition at work, but they were definitely tasty! Can definitely see me making these in the future with some homemade soup. Or experimenting to make a different kind of cheese scone, some feta with sun-dried tomatoes or goat’s cheese and herbs.