Scones originate from the UK but no one knows which country can claim its invention. However, the first known mention of a scone that was printed is from the translation of The Aenaid (1513) written by a Scottish poet named Gavin Douglas. Scones are now baked in the USA and Europe but they have been adapted to the local taste.
I have adapted a sweet scone recipe as I could not find a decent one online and think they are very tasty and not doughy. As I discovered some leftover pepperoni slices, I added them into my mixture but you could use anything similar, chorizo would do the job and taste nice (I only had 12 small slices of pepperoni). The next time I make them, I shall add more pepperoni; probably double the amount I initially added. I chopped both the pepperoni and the chive with scissors (it’s far easier than using a knife). If you like spices, you could also add some chilly flakes in the flour or even finely chopped fresh chillies.
You can also change the cheese you put in there, Cheshire, Lancashire or even goat cheese can be added, it’s really up to you and what you like. The only thing to remember is that the cheese needs to have quite a lot of flavour so it can be tasted in the finished scone.
Ingredients
675g Self Raising Flour
170g butter
1 teaspoon of mustard (powder optional) – I did not have any mustard so I put some smoked paprika.
200g strong cheddar (or any cheese you like)
2 good tablespoons of chopped chives (or more if you like them)
Salt and pepper
2 eggs
250ml milk
12 slices of pepperoni (small ones)
Method
Place flour, salt and pepper, paprika (or mustard) and butter in a bowl until it resembles breadcrumbs (if using a mixer, use the paddle attachment on speed 1)
Change to a dough hook and add the cheese, chive etc (speed 1) and mix the eggs with ¾ of the milk (mix on number 1), continue to add the milk (slowly) until the mixture comes together and forms dough
Place the dough on a floured board and roll out and cut with a 7cm cutter (because I wanted to give some away, I used a 5cm cutter)
Sprinkle some cheese on the top and bake at 180C for 10 to 15mn (or until golden brown)
By : Brigitte Kershaw
You may also want to read this:
Anne’s Shortbread Biscuit Recipe
Afternoon Tea Cake Recipe – Rock Buns or Rock Cakes
