Bethshan-blog-05-1000
Article 6: “Food for the Table” from the Swan’s Kitchen

It is interesting that the title for this resource is Food for Growth.  This is Food for the Table.
So many times over the years I have been asked for my scone recipe and as it was my business I always resisted but as I have had several requests this week I thought it was time to share.  Jim loves going out for a coffee and a scone – several times a week!! – and so I need to replicate the experience at home.

This will be great for some of you to do with the children and for those with less people in the household the scones freeze extremely well and if you are disciplined you can just take out one each at as time and thaw quickly in the microwave or oven.  For this reason I am giving you the recipe for 1 lb flour making 16 or so scones depending on the size of your cutter.
Not that many when I think that I made at least 40 every day when we had our restaurant and one year for Children in Need made 2000 in a Sconothon realising £650 as well as treating the old people’s homes in the town with the extras.

Cheese Scones

 

Ingredients

1lb (450g) SR flour 
2 rounded teaspoons baking powder
½ teaspoon dried mustard powder
Pinch salt and a light sprinkle of cayenne pepper if you like.
4ozs (120g) margarine – not Lighter Spread
7ozs (200g) grated mature cheddar cheese
1 egg
Milk to mix – cold I usually measure out ½ pint

Picture1

Method
  • Sift dry ingredients together.
  • Rub in the margarine or you can use a fork to shred the fat or if it is solid even grate it in.   Mix well and add the cheese.
Picture2
 
  • Beat up the egg and add with sufficient milk to gather up all the crumbs but still be able to touch without any stickiness. Use a round bladed knife.
  • Put a little flour on the table and tip out all of the dough.
  • Lightly knead till smooth. Do this by bringing the edges to the centre and lightly pushing it down turning the dough as you work so that the surface underneath is smooth. Handle as little as possible.
Picture3
 
  • Lightly roll out evenly with a rolling pin.  If you do not have one then evenly press the dough out with your hands so that the dough is ¾ inch or 2cm thick all over.
  • Using a cutter of you preferred size or use a glass cutting as economically close together as is practical. Gather the scraps together and lightly knead as before and then re roll.
Picture4
 
  • Place on a greased tray and bake for 10 – 15 mins 220C or 200C for a fan oven. 

 
I don’t normally put cheese on the top as I am usually serving them cut open and buttered but if these are going to be given as a gift then the presentation looks better.  These are great if 2 or 3 are popped into a bag and taken to be left on the doorstep of a neighbour who might be on their own especially if made by a child.  It will then be really special.

But cheese scones are not the only ones to be made.  Here is a long list of variables. Only my suggestions as you will soon have a long list of your own. Don’t be afraid to experiment!

 
Picture5
 
 

Savoury     

  • Cheese and onion. Add finely chopped onion or spring onion with the cheese.
  • Cheese and herb
  • Cheese and broccoli. Add finely chopped florettes.
  • Cheese and bacon. Cook 2 rashers back bacon and chop finely.  
  • Cheese with sundried tomatoes. Chop tomatoes and add a little of the oil from the jar.
  • Blue or smoked cheese or any other to give a variation.
  • Olive and sundried tomato.  Again add finely chopped but probably halve the mixture and make small scones.  Great with cream cheese and smoked salmon for a canape.
  • Cheese and celery loaf.  Gather the dough together and with the smooth side uppermost pop it into a loaf tin and cook at 190C for about 50 mins.  Serve sliced with butter to accompany soups or cold meats and salads 

Use any of the above as a topping for a casserole to make a Cobbler.  Make the scones a little thinner when rolling out, pop them on top of the meat and cook 190C for about 20 mins.
 

Sweet


To make sweet scones omit the mustard and pepper and add 4ozs (125g) sugar and 4ozs (125g) of extras. Soft brown sugar gives a more caramel taste for some of these.Plain for jam and cream.  Butter gives a good flavour here and vanilla also.
  • Lemon and coconut.  Rind of lemon and 4ozs desiccated coconut.
  • Cherry/ cherry and almond/ cherry and walnut/ cherry and coconut
  • Dried cranberries
  • Christmas – mixed dried fruit with cherries and cinnamon or mixed spice
  • Fruit – mixed, sultanas or currants
  • Date and walnut
  • Sultana and grated carrot
  • Sultana and finely chopped stem ginger
  • Diced apple and cinnamon – 2 Granny Smiths.  2 or more teaspoons cinnamon
  • Chocolate chip and hazelnuts
  • White chocolate grated with frozen raspberries  (added at end and very lightly mixed)
  • Blueberry use frozen as above.
  • Grated carrot with orange rind and sultanas
  • Lavender – add a little edible lavender to the plain scones with a drop or two lavender essence.
  • Fruit Cobbler. As for the savoury one on top of stewed fruit.

Something there for everyone but my list won’t be exhausted.  Have fun with your own designs.                                         

Happy baking!!        

CLICK HERE for a downloadable and printable version of this recipe               

by Marna Swan Blog #1, 14/04/2020