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| Cheddar and Sage Scones |
First
I would like to thank Swathi for giving me this opportunity to suggest bakes
here at Baking Partners.
I would like to thank Swathi for giving me this opportunity to suggest bakes
here at Baking Partners.
Lets
face it I am safe baker I prefer tried and trusted recipes, and a lazy baker
for I hardly open the books I buy for baking (or cooking for that matter) for
that matter take up elaborate recipes.
face it I am safe baker I prefer tried and trusted recipes, and a lazy baker
for I hardly open the books I buy for baking (or cooking for that matter) for
that matter take up elaborate recipes.
Now
at Ahmedabad airport I had picked up The BBC Good Food Issue for two reasons
one it was a vegetarian one and two there was a Gordon
Ramsay recipe featured. Boy was I excited! Hardly sat in the plane and that was
the first page I opened, but sadly will never make it as the recipe calls for
phyllo sheets , something we do not get here and I have no patience to make the
sheets. So I just kept the magazine on the kitchen side shelf. I did not think
I will use the magazine at all.
at Ahmedabad airport I had picked up The BBC Good Food Issue for two reasons
one it was a vegetarian one and two there was a Gordon
Ramsay recipe featured. Boy was I excited! Hardly sat in the plane and that was
the first page I opened, but sadly will never make it as the recipe calls for
phyllo sheets , something we do not get here and I have no patience to make the
sheets. So I just kept the magazine on the kitchen side shelf. I did not think
I will use the magazine at all.
Then
at work I saw Swathi’s message asking me to suggest bakes. I just casually
mentioned savoury bakes like tarts, scone I was surprised when Swathi asked to
make two.
at work I saw Swathi’s message asking me to suggest bakes. I just casually
mentioned savoury bakes like tarts, scone I was surprised when Swathi asked to
make two.
I
panicked!
panicked!
Then
I realised that at the back of my mind I had these two interesting recipes that
I had noticed in the same magazine. These scones are very simple and
the only complaint against them at home was why only 8 pieces or rather make
one more batch !
I realised that at the back of my mind I had these two interesting recipes that
I had noticed in the same magazine. These scones are very simple and
the only complaint against them at home was why only 8 pieces or rather make
one more batch !
The
original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole.
I used dried sage.
original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole.
I used dried sage.
The
original recipe says baking time is 12-14 minutes I need 20.
original recipe says baking time is 12-14 minutes I need 20.
Also
you can roll the dough out in a square then cut it in quarters then the quarter
in can be cut diagonally to get 8 triangles.
you can roll the dough out in a square then cut it in quarters then the quarter
in can be cut diagonally to get 8 triangles.
I
suggest you shape out the dough in the tin or the tray you want to bake the
scones. My scones went a bit wonky as I was transferring them.
suggest you shape out the dough in the tin or the tray you want to bake the
scones. My scones went a bit wonky as I was transferring them.
Cheddar
and Sage Scones
Makes
8
Time
needed: 45 minutes
Recipe
Source: bbcgoodfood.com
Ingredients:
- 225
grms + extra for dusting self rising flour - 1
½ teaspoon english mustard powder - A
pinch salt - A
pinch pepper - 50
grms butter, chilled and cubed - 100
grms cheddar, grated - 1
tblspn dried Sage + ½ tblspn - 100
ml curds - 50
ml water - 1
tblspn oil, for greasing
Method:
- Preheat
oven to 220°C. - Grease
and flour the baking tin. - Whip
the curds and measure. Adjust the water and whip it to get a smooth
mixture. This will give you 150ml of buttermilk.
 |
| Making Buttermilk |
- Set
aside 1 teaspoon of buttermilk. This is for brushing on the scones. - Mix
flour, mustard powder, salt, pepper in a bowl.
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| Flour ,Mustard, Salt and Pepper |
- Rub
butter till the mixture resembles fine crumbs.
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| Rubbing Butter |
- Stir
in ½ the cheese and 1 tblspn sage.
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| Cheese and Sage |
- Make
a well in the centre of the flour and pour in the buttermilk.
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| Adding Buttermilk |
- Quickly
stir and mix well till the mixture forms soft and spongy dough.
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| The Dough |
- Transfer
to a lightly floured surface and knead to get smooth dough.
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| Shaping the dough |
- Roll
in to 3 cms thick circle. Cut in quarters then the quarters again to get
8 sectors.
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| Cutting the dough |
- Transfer
to a baking tin.
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| Transferring to the prepared tin |
- Brush
the remaining buttermilk.
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| Applying Buttermilk |
- Sprinkle
the remaining cheese and top with sage.
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| Arranging the Cheese and Sage |
- Bake
for 20 minutes until they are well risen, golden and sound hollow when tapped
on the bottom.
- Serve
warm with butter.
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| Scones |
- I could not resist cutting it to see the if the scones were spongy!
Kaveri Venkatesh says
I tried the tart and loved it..the scones looks awesome..would love to give it a try soon. Thanks for the wonderful recipes Archana
Julie says
Beautifully done dear..Thanx for the recipe,Archana..I too tried these,turned out lovely!!!:)
Marisa G says
Good proposals and a good idea to remember you have noticed the recipes were perfect for this Challenge. Your scones are perfect. Love it!. Thanks and cheers from Valencia
http://thermofan.blogspot.com.es/
Ms.Chitchat says
Interesting recipe, thanks for sharing.
Sweta Biswal says
Lovely scones....shud try them as my son is now off to school
nayana says
Great looking scones n simple too....
Savitha Ganesan says
Thank you for the challenge Archana, sorry for the confusion. Have updated my post with ur name and link. Thank you for pointing out dear.
Savitha Ganesan says
Thank you for the challenge Archana, sorry for the confusion. Have updated my post with ur name and link. Thank you for pointing out dear.
Savitha Ganesan says
Thank you for the challenge Archana, sorry for the confusion. Have updated my post with ur name and link. Thank you for pointing out dear.
Suja Manoj says
Thanks for this yummy recipe,loved it..yours looks super tempting