I grew up eating my grandmother's (wonderful)
scones
, and as a child I never thought they existed beyond those made by her hands.
Although I haven't found better ones out there, over the years I discovered that they were not his invention, but rather are typical of Scottish recipes, which sometimes also include raisins or cranberries.
Frequently, this small-sized roll – usually in individual format – is usually present at tea time, it is served warm and cut in half to spread with jam and
clotted cream
, a very dense cream that is obtained from the surface fat that forms in cow's milk when it is heated.
Such is the tradition of this snack where
scones
are the protagonists that it receives a particular name:
cream tea
.
But this time we are not going to continue with this custom, but rather take it as a starting point, since - like almost all the basic pastry or bakery doughs - it can be modified to add whatever ingredients you like.
This time we turned the
scone
into a savory bread by adding cheese –
cheese scones
are also quite popular – and sun-dried tomatoes.
When preparing them, it is important not to knead the dough but simply work it until the ingredients come together, otherwise you will end up with
scones
with which you can build a house.
It is also important to work quickly to prevent the butter from melting.
When incorporating the cold butter, what we want is that small pieces of it remain, which in the oven will melt, create steam and form small holes inside the
scone
, giving it that characteristic brittle texture.
Time:
50 minutes
Difficulty:
Requires some practice to achieve perfection
Ingredients
For 4 large scones
225 g wheat flour
12 g chemical booster
2 teaspoons of fine salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 teaspoons old fashioned or Dijon mustard
75 cold butter
6 halves of dried tomatoes
100g coarsely grated aged cheddar cheese
20 g finely grated aged cheddar cheese
75 ml cow's milk
Instructions
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