Savoury Scone Recipe

Introduction

Ingredients

• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of cayenne pepper
• 1/2 cup of unsalted butter, cold and cut into small pieces
• 1/2 cup of grated cheddar cheese
• 1/4 cup of chopped fresh herbs (such as parsley, chives, and thyme)
• 1/2 cup of milk
• 1 large egg, beaten

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper.
3. Add the cold butter to the flour mixture and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Add the grated cheddar cheese and chopped fresh herbs to the mixture and stir until well combined.
5. In a separate bowl, whisk together the milk and beaten egg.
6. Pour the milk and egg mixture into the flour mixture and stir until a dough forms.
7. Knead the dough on a floured surface for about 1 minute until it comes together.
8. Roll out the dough to about 1 inch (2.5 cm) thick and use a cookie cutter or a knife to cut out the scones.
9. Place the scones on the lined baking sheet and brush the tops with a bit of milk.
10. Bake the scones for 12-15 minutes until they are golden brown and puffy.
11. Remove the scones from the oven and let them cool on a wire rack for a few minutes.
12. Serve the savoury scones warm with butter or your favourite spread.

Nutrition

• Calories: 244
• Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 59mg
• Sodium: 382mg
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 1g
• Protein: 6g

Tips

• Make sure your butter is cold and cut into small pieces before adding it to the flour mixture. This will help create a flaky texture.
• Don't overwork the dough. Knead it just enough to bring it together, and then stop. Overworking the dough can make it tough.
• Use a sharp cookie cutter or knife to cut out the scones. This will help ensure that they rise properly in the oven.
• Brush the tops of the scones with a bit of milk before baking. This will help give them a golden brown colour.
• Serve the scones warm with butter or your favourite spread. They are best eaten fresh, but you can store them in an airtight container for up to 2 days.

Conclusion