I wanted to try something new from ‘the book of buns’ which I’ve used previously to make Tootmanik. I love this book, it has the most amazing bread recipes from around the world. So instead of being boring it makes you explore the world of bread/bun recipes. After a very indulgent December of over eating a load of chocolates and other sweet stuff I wanted to bake something savoury. A lot of recipes include a starter dough, I still need to have a go at using a starter dough recipe. This one seemed quite simple and it had cheese in yummmmmm 🧀 . Love cheese!!!
After looking over the method it seemed that it was just like making a scone but a yeasted scone. So after all that it was a scone in the end of the day.
Well I never knew you could make scones with courgettes, who knew? but then again, I think there are so many scone recipes that I’ve come across. I loved the kale and blue cheese scones I made. They were unusual also and really tasty!
I like courgettes, they are quite versatile and best of all they are the original sprizialise vegetable. These scones were quite tasty and with the addition of courgette, they were healthy right?
I adjusted the original recipe and omitted the sugar and replaced the sour cream with greek yoghurt which worked out fine.
2 1/2 cups - plain flour, divided plus extra for dusting on surface
3/4 tsp - salt
1 tbsp - baking powder
1/2 tsp - baking soda
113g - unsalted butter, VERY cold and cut into tiny pieces
1 large - egg, beaten
1/2 cup - greek yoghurt
2/3 cup - zucchini, grated and drained (measure the courgettes once they are drained)
11/2 tsp - dijon mustard
Pepper to taste
1 tsp - dried parsley
1 tsp - garlic powder
chilli flakes to taste
3/4 cup - sharp cheddar cheese, grated, divided
Extra cheese for topping
1. Preheat oven to 205°C. Line a large baking sheet with parchment paper.
2. In a large bowl mix together flour, salt, baking powder, baking soda, parsley, garlic powder, pepper and chilli flakes.
3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a breadcrumbs. Add the grated courgettes and cheese and toss into the flour.
4. In a small bowl, whisk together the egg yoghurt and dijon mustard, then add to flour mixture. Gently fold them into dough with a spatula until combined.
5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) then use the scone cutter. Repeat the process until all the dough has been used. Place the scone on the baking tray and sprinkle the top of each scone with a little cheese.
6. Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
In light of St Patricks day and to celebrate such a day. I found this recipe for Guinness scones which I thought was really unusual. I have never made scones with Guinness and just had to try them to find out how they turned out.
I really like eating and making scones, savoury and sweet. I make a lot of savoury scones as my family like them. I usually use milk or buttermilk to bind the dough together and it was the first time I used Guinness as a binding agent. The scones turned out well however the taste of Guinness was very subtle.
Soft and flakey Guinness scones with spring onions and cheese
1. Preheat the oven to 220°C and spray or line a baking tray with greaseproof paper. In a medium sized bowl, combine the flour, baking powder, baking soda, salt and pepper and whisk together. Using a box grater, grate the frozen butter into the flour mixture and then quickly toss to coat all the butter pieces with flour. Place the whole bowl in the freezer or fridge.
2. Meanwhile grate the cheese, slice the scallions into small pieces and in a separate bowl whisk together the mustard into the beer. Remove the bowl from the freezer/fridge and mix in the cheese and scallions until combined. Make a well in the center and pour the mustard beer mixture in the centre. Use a rubber spatula to gently mix until it just comes together.
3. Place the dough on floured surface. Pat the dough out until it's about 1-11/2" thick and use a scone cutter or glass to cut out rounds.
4. Place in the oven and bake for about 15-20 minutes until they are golden brown. Remove from the oven and immediately brush with melted butter. Serve warm.
*Instead using the extra melted butter, next time I would just use the full amount (85g) frozen.
I had this idea of using garlic mushrooms and putting them in scones, I really like garlic mushrooms they are so versatile and can be used in so many things.
I used a old scone recipe that I adapted by adding the mushrooms. I wasn’t sure if it would work as mushrooms are very watery and scones mix should be a bit dry but I just tried and hoped! Luckily they did work out and were very tasty.
1. To start make the mushrooms. In a frying pan heat some olive oil and add the garlic for a few seconds then the mushrooms. Season to taste with salt and pepper and add half the rosemary. Leave to cool, very important.
2. Once the mixture is nearly cool. Preheat oven to 215°C and line a tray with baking parchment.
3. In a bowl combine the flour, baking powder, rosemary, salt, pepper and cheese, mix well.
4. Add the olive oil and greek yogurt. Mix together then add the cooled garlic mushrooms. Add milk to bind the dough together.
5. Mix until combined don't overmix.
6. On a floured surface pat down the dough and with the scone cutter cut the scones out. Repeat until finished.
I’m always up for a savoury scone me and this recipe was so different and really appealing which really tempted me. I really liked the fact it used kale, it’s really good for you and I often try to use it in recipes. These scones gave a lovely vibrant green colour which was so pretty.
These rustic scones were something I did enjoy they were really tasty, moist and hearty. I think there was just enough stilton a bit more would have been too strong in flavour for me. These taste best served warm with a generous amount of salted butter yummmmmmmy!
I was also trying to think of variations that I can add to this recipe, I thought of adding walnuts or instead of using kale I thought I would try spinach and feta cheese.
1. Measure out the kale and in a food processor pulse until it reaches finely chopped texture. Steam the kale until tender, leave to cool then squeeze as much of the access liquid out as possible.
2. Whilst the kale is steaming fry the onions in a frying pan and until soft, remove from heat and leave to cool.
3. Preheat the oven to 200°C, line a baking tray and have a 6" scone cutter to hand.
4. In a food processor add the flour, baking powder, bicarb, salt, pepper and pulse. Add the butter and pulse again for a minute or two. Then add the kale, onions and 75g of the crumbled cheese. Pulse again, then add the egg and buttermilk and pulse until it forms a soft dough. If the mixture seems too dry or wet and buttermilk or extra flour.
5. On a floured surface add the dough and press it down to 2cm thickness. Using the cutter cut the scones and place on the baking tray. Brush with milk and scatter the remaining stilton cheese over each scone.
6. Bake for 15-18 minutes or until it's slightly risen and the bottom of the scone has browned in colour.
7. These can be eaten warm but leave for until it's cool enough to handle.
These scones are the latest ones I’ve tried and I used this recipe for my Afternoon Tea as I really liked them, they worked out well. They are quite simple to make and are moist in texture and tasty. I used cheddar in my previous batch but this time I only had red leicester but any cheese will do.
I think these are my go to scone recipe if I just want plain traditional cheese scones.
Instead of the ever so popular mince pies, I wanted to make something different. I have made two variations before the Mincemeat crumble bars and Mincemeat cookies. I wanted to try something else. I was fancying some scones and thought why don’t I combine the two and I found a recipe for them.
I got a bit too over excited and added a bit too much mincemeat mix. This made my scones a bit too wet and they ended up being a cross being a scone and a cake! bit of a disaster but still edible. I have left the recipe with the original amount of Mincemeat and I would suggest to stick too it, otherwise you may end up having the same disaster as me :/.
As now a devote fan of scones I came across this scone recipe. I love yoghurt, it gives such a moist texture to cakes, muffins, breads however I didn’t realise you can use it in scones too, but if you can use it in breads why not? hey.
I usually add a bit more spice and flavour here and there so added some to these scones. I have got to say these scones were really moist the moistest I’ve tried and I think it’s all with the help of my good old friend Mr.Greek yoghurt. You should try these out you will not be disappointed.
I’ve been making a lot of scones recently and wanted to make these to add to my collection also I think I’m really liking scone a lot more and OOOOOOOOOMYYYYYYYYYY was I soooooo happy that I did, they were so delicious, moist and soft I loved them. I think that the pumpkin spice makes such a difference.
3 tbsp - cream or half & half (I didn't have cream so used milk)
1 tbsp - maple syrup (I didn't have that too so used agave nectar)
2 tsp - pure vanilla extract
2 cups - flour
1 tsp - baking powder
1/2 tsp - baking soda
2 tbsp - cornflour
1/2 tsp - salt
1 tsp - cocoa powder (I didn't add this)
1 tsp - ground cinnamon
2 tsp - pumpkin pie spice
1/3 cup - brown sugar
1/2 cup - unsalted butter, cold and cut into cubes
2tbsp - cold coffee
1/4 cup - icing sugar
1. Preheat oven to 200°C and line a baking sheet with parchment.
2. In a jug, whisk together the egg, pumpkin puree, cream (milk), maple syrup (agave nectar) and vanilla extract until smooth.
3. In a bowl, sift together flour, baking powder, baking soda, corn starch, salt, cocoa powder, cinnamon, pumpkin pie spice and brown sugar until evenly coated in the dry ingredients. Add the cold, cubed butter into the dry ingredients and crumble with a pastry blender or hands until the mixture resembles fine crumbs.
4. Add your pumpkin mixture into the dry mixture and stir just until all the flour is absorbed and a soft dough forms. Knead lightly on a floured surface until no longer sticky*.
5. On a floured surface, roll the dough to a 1/2 inch thickness and then use a mini scone cutter to cut the scones out.
6. Place on a baking sheet and bake for 10-12 minutes.
7. Once they are cooled add the coffee icing in thick criss cross pattern.
*I found I needed a lot more flour in the recipe, I think I needed 1/2 cup more, or maybe more!
1. Preheat the oven to 220°C and line a baking tray with baking paper.
2. In a large bowl, combine the flour, sugar, salt, baking soda, and baking powder. Crumble the mixture until it resembles crumbs.
3. Stir in the buttermilk and vanilla extract. Fold in the cherries, dark chocolate, and almonds using a spoon or your hands.
4. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. If the dough seems sticky, add more flour. Flatten out the dough to make a 2" thickness and using a pastry cutter cut the scones out and placing straight on the baking sheet. Repeat process until you make all the scones.
5. Brush each scone with some melted butter. Sprinkle some raw sugar on top. Bake for about 10 minutes or until the scones start to turn golden around the edges.
I had to add a lot more flour as the dough was really wet! I'm not sure if that's the case for you but just in case you may need extra flour.
I am a bit of a sweet tooth and I'm glad I added the extra sugar, although I could have added more as I wasn't the only one who said the scones weren't that sweet.