Cheddar & Chilli savoury scones
Diz is a savoury scone recipe but pairs really well with clotted cream/sour cream and apricot jam. I really loveeee apricot jam although i feel it's quite underrated as a jam. But it'z okay, I like when people don't like it as much so I can have more to myself and I just judge them as underlings. And I absolutely hate strawberry jam, I don't know why I'm telling you this but I just hate it. I hate strawberries outside its original form, and I especially hate strawberry flavoured shit cos it tastes like medicine. BLEARGHHHH.
Anyway! I would have made this with bacon and maple syrup, it would be a really good combination too but I had to make it vegetarian friendly! Anyway for scones, please don't overknead them and the basic dough isn't smooth looking but it's okay. Kneading too much causes gluten to form and it'll be a tough/dry scone.
A quick hassle free bake, at least to me. Cos all we need is a good hand job. HAHAHAHAHAHAHAHAH. Kidding!! It doesn't even have to be a hardworking hand job, a lackluster one is best so gluten doesn't form. HAHAHAHAHAHA. Okay bye.
CHEDDAR & CHILLI GARLIC SCONES
Makes about 16 medium scones
Prep time: 25 mins
3. 5 cups plain flour
2.5 tsp baking powder
1/4 tsp baking soda
1 tbsp garlic powder
2 tsp salt
250g cold butter, cubed
3 tbsp honey/maple syrup
1 1/4 cup buttermilk (or milk + 1 tbsp lemon juice)
1 cup cheddar
4 blades of spring onions, finely chopped
2 chilli padi, finely chopped
2 tbsp melted butter (for brushing)
Preheat oven to 200'c.
1. In a large mixing bowl, with your hands, mix baking powder, soda, salt, plain flour, garlic powder together. Then add in cubed butter and rub/mix it together till the butter is about pea-sized (doesn't have to be thoroughly kneaded through, it's ok to see some butter bits)
2. Drizzle honey over and pour buttermilk into the mixing bowl and knead till it forms a shaggy dough. (Once again, don't over knead and doesn't have to be a smooth looking dough, just for the dough to come together). Roughly use your hands to fold in the cheddar, spring onions and chilli padi.
3. Flatten it with your palms/rolling pin into about 1.5inch thick square. Then cut into 4 pieces, stack them together and then flatten it again to the same thickness and shape.
4. Cut into 16 squares (or you can just use a round cutter or triangles or whatever shape in the world). Lightly brush the tops with butter.
5. Bake it in your oven at 200'c until a light golden brown. Remove from oven again and brush with more butter!
6. Serve warm with apricot jam and clotted cream (omg i loveeee clotted cream). (You can freeze these scones and warm them in the oven if you can't finish them)