(with other savoury options)
- 1 pack of Davina Steel scone mix … 300gm … (makes 8 – 10 scones)
- Gluten free flour for shaping
- ¼ tsp salt
- ½ tsp mustard powder
- ½ tsp cayenne pepper
- 75g cold butter grated or chopped into small pieces
- 120g strong cheese (cheddar is good)
- 85ml (or 85g) milk ... full fat is best, but use whichever you prefer
- 65ml (65g) plain yoghurt (again, full fat makes a moister scone)
- Juice of half a lemon*
- Butter to serve
- Baking tray, oven, 5cm cutter
- * TIP: Adding lemon makes the milk a little sour, which mimics buttermilk. This can be difficult to find in the supermarkets. It enhances the raising agents in the mix.
- TIP: a straight edged cutter gives a better rise than a serrated or fluted one
- Preheat oven to 190°C (fan), 210°C (electric), gas mark 6.
- Stir the mix, and salt in a large bowl. Add grated butter and rub until it resembles fine breadcrumbs. The gentler you are here, the lighter your scones will be.
- Mix in the mustard powder and cayenne if using, then add the grated cheese.
- Put milk and yoghurt together in microwave or on a hob and heat for up to 30 seconds (it needs to be just warm, not hot). Add lemon juice. Set aside.
- Place baking tray in oven to heat: this helps prevent the dreaded soggy bottom!
- Make a well in the dry mixture, add liquid milk and yoghurt mix and stir with a cutlery knife. It will seem quite wet; leave for a minute or two and the flour will absorb the liquid mix.
- Lightly flour a work surface and tip the mix out. Smooth the dough with floured hands. Treat it gently and you’ll be rewarded with light, fluffy scones. Pat it into a round about 4cm thick.
- Dip the cutter in flour before each cut and cut rounds out of the dough. You will need to reshape the dough to make the final scones.
- Brush the tops with milk.
- Place on the hot baking tray, then into the oven.
- Bake for around 10 minutes or until golden and sounding hollow when tapped.
Eat warm or cold with butter or on their own. Moumous and pesto are nice with savoury scones too.
Zhuzh it up and alternatives
Alternatives to cheese:
You can also add a handful of chopped olives
or a tbsp. of chopped sundried tomatoes
or 8g of dried garlic granules (and 8g rosemary)
or 8g of dried onion
or 8g of nigella
or 8g total of cardamom and cumin seeds
You decide what you have in your cupboard and what you like most. For example, the nigella and cardamom/cumin scones go well with spicy food; the garlic and rosemary scones are fab with any savoury things; onion scones, of course are a a marriage made in heaven with cheese.