This recipe was initiated when Chris, Laura and I went for a stroll (with Laura’s ADORABLE bearded collie, Ellie) to Elvaston Castle. The shop there sells massive raspberry scones with jam and clotted cream* and that was it, I wanted scones and lots of them.
* in that order, don’t bother arguing with me.
^ posing at Elvaston Castle – HOW CUTE IS ELLIE!!!! I just want to scoop her up and dognap her. I won’t though. Maybe.
It got me thinking of a recipe I’ve been meaning to bake for a while now. A couple of years ago we were down in Plymouth visiting family and were treated to the most fan-bloody-tastic savoury scones. Sundried tomato, olive & feta scones to be precise, served with cream cheese and red onion chutney. Holy crapoli they’re amazing. Best scones ever (even better than fruit scones w/ jam and clotted cream in that order… so very very good).
So, as it’s a mingin’ rainy day today, I decided it was as better time as ever to have a go at these. I combined a Delia recipe with Mummy Swan’s infinite scone-baking wisdom – it was a bit like being stuck between a rock and a hard place…
For 12 scones, you will need: (measurements are in ounces because mum has old school scales)
^ i feel like a 50’s housewife
4oz self raising flour
4oz wholemeal self raising flour
1/4 teaspoon baking powder
1/2 tsp mustard powder
1/4 teaspoon cayenne pepper
1 1/2 tsp thyme (Mummy Swan grows her own thyme – TOP MUM – so I used fresh thyme but you could just use dried thyme if you aren’t a domestic goddess who grows their own herbs)
2 tablespoons of olive or rapeseed oil + 1 tablespoon of oil from the tomatos
2oz sundried tomatos
10 black olives
2 tablespoons milk
Right, measure your flour out and add the baking powder, cayenne & mustard powder and tip it all into a large bowl.
^ looks like a volcano
Add your oil. At this point Mum suggested that the oil should come at the end but I had already put some of it in at this point, sheeeesh…
Mix together your flour & oil. Do this bit very well because as much of your flour has to be mixed with oil as possible. You’ll probably find that some flour will clump in to balls – chop these balls up to distribute the flour so it’s as mixed up as possible.
Chop your tomatos, olives and thyme and add this into the mixture.
Mix mix mix…
In a separate jug, mix the egg and milk up and add this gradually to the mixture.
Eventually you’ll have to get your hands in there to guide the mixture into a ball (Mum say’s not to handle the mixture too much or it goes a bit greasy, so yeah… don’t do that).
Roll out your mixture until it’s about 1/2 inch thick. Mum, unlike me, owns an actual rolling pin (LUXURY) so I didn’t have to use a wine bottle this time, woohoo!
Use a cutter (or a knife if you don’t own one) to cut your scones into about 2 inch circles.
Bake in a 220ºC (200º for a fan oven) oven for about 10minutes.
^ yes I know that there are only 8 there but 2 were a bit mis-shaped… sue me.
Leave to cool, then serve with a good blob of philly cheese.
Savoury and delicious afternoon snack, the cayenne peppers gives them a nice heat which the philly instantly cools. Make them, make them now then make them again. SO MUCH YUM!
PS – if you want amazing savoury scones in London and can’t be arsed to cook, go to Yumchaa in Soho. The scones there are freakin’ delicious, as is their amazing selection of tea!