Desserts and Baking – Pizza Scones


Ingredients (makes 12)


y 140 g Cheddar cheese y 50 g chorizo y 10 sun-dried tomatoes y 450 g self-raising flour y 75 g cornflour y 2 teaspoons baking powder


y ½ teaspoon bicarbonate of soda (baking soda)


y 1 teaspoon salt y 175 g butter y 1 teaspoon oregano y 480 ml buttermilk


To serve y 25 g butter y 2 tablespoons basil pesto


Method


1. Preheat the oven to 200 °C/gas mark 6. Line 2 baking trays with greaseproof paper. 2. Grate the cheese using the coarse side of the grater. 3. Finely chop the chorizo and sun-dried tomatoes. 4. Sieve the flour, cornflour, baking powder, baking soda and salt into a mixing bowl.


5. Cut the butter into cubes and add it to the flour. Rub the butter into the flour using your fingertips until it resembles breadcrumbs.


6. Add the grated cheese, chopped chorizo, oregano and sun-dried tomatoes to the mixing bowl. Stir to combine.


7. Pour in nearly all of the buttermilk (reserve a little for glazing) and mix to form a soft dough. 8. Lightly flour your work surface, tip out the dough and lightly knead to bring it together. 9. Using your hands or a rolling pin, press the dough into a 3 cm-thick circle. 10. Cut into quarters, then divide each quarter into 3 so you have 12 triangles.


11. Place the scones on the floured tray, slightly apart from each other. Brush them with the remaining buttermilk mixture to glaze.


12. Bake for 15–18 minutes until they are well risen and golden. The base should make a hollow sound when tapped. Leave them to cool on a wire rack.


To serve Variations


Serve each scone with fresh butter and basil pesto.


Cheddar and sage scones: omit the chorizo, sun-dried tomatoes and oregano and add 1 teaspoon English mustard powder and 8 chopped sage leaves at step 6. Decorate with sage leaves.


Food For Thought


Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending 4–10 days drying in the sun. Traditionally, tomatoes were preserved this way so that they could be enjoyed and provide valuable nutrition in the winter when fresh produce was limited.


Cheese and chive scones: omit the chorizo, sun-dried tomatoes and oregano and add 1 teaspoon English mustard powder and a small bunch of chives, chopped, at step 6.


Cheese and bacon scones: omit the chorizo, sun-dried tomatoes and oregano and add 6 rashers of back bacon, chopped, fried and drained on kitchen paper, at step 6.


@HOME 141


Equipment


y 2 baking trays y Greaseproof paper y Weighing scales y Grater y Chopping board y Sharp knife y Sieve y Mixing bowl


y Table knife


y Wooden spoon


y Measuring jug y Rolling pin y Pastry brush y Wire rack


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