April 8, 2015 by Smock Alley
Scone recipes date back on these here Isles for over 500 years, so our savoury scone recipe isn’t too far of the mark when it comes to recipes being around when Smock Alley opened. Instead of clotted cream and jam (yum by the way) we’re doing one with sour cream and chutney. A wee twist.
Brie and walnuts really give these scones a flavour injection- you can add them on top just before they go in the oven or include them with your dry ingredients before you add milk. Simple and delish.
Muffins are slightly more modern- recipes began to appear in the 18th Century and the bacon, sweet onion and smoked cheese one here is perfect for breakfast, lunch box or picnic.
Brie & Walnut Scones- makes 10
225 g- self raising flour
120-150 ml milk
25 g soft butter
Pinch smoked salt
Sift the flour and salt into a large bowl, rub in the soft butter and when all mixed well, slowly add the milk. You can add the cheese and nuts now if you like. Mix thoroughly and when coming together pop onto a floured surface and knead until smooth. Roll out to 10 cm thick and cut into rounds or squares. Slide the scones onto a floured baking sheet, top with some more cheese and nuts and into a hot oven, 200 degrees Celsius for about 10 minutes. Leave to cool on a rack.
Ham and Cheese Muffins
150 g self raising flour
50 g smoked cheese
3 pieces of Parma ham/sliced ham/bacon/rashers- if raw cook until crisp
125 ml of milk
1 teaspoon of sweet onion jam
Mix the flour and grated cheese together. Mix the egg with the milk and add in the onion jam and ham. Pour the wet ingredients over the dry and mix until combined. Pop the mixture into a greased muffin tin, bake at 160 degrees Celsius for 15 minutes. Leave to cool on a wire rack.