Edward Hayden: Perfect savoury parmesan cheese & chive scones for summer nibbles
Back to the kitchen. Well, this week I have some fabulous savoury scones for you. These are perfect to serve with soups or broths or delicious summer salads. I adore these scones as a bread option for a dinner party, but also as a lunchbox filler. You can have as much fun and variation as you like by playing around with the ingredients to change the flavour of the scones. I promise you that these scones will be a big hit with everyone you serve them to – enjoy.
Happy Baking! Edward
*1lb/450g plain flour
*1 rounded teaspoon of baking powder
*Pinch of salt
*1/2 teaspoon cayenne pepper or paprika
*3oz/75g grated parmesan cheese
*1 tablespoon of snipped chives
*1 large egg
*Approximately 7floz/200ml buttermilk
*3 tablespoons of milk
*Parmesan cheese (optional)
*Mix in the buttermilk to achieve a soft sticky dough.
*Roll out on a floured work surface and cut into equal-sized shapes using either a sharp knife or a scone cutter.
*Brush lightly with beaten egg and milk and sprinkle with or a little extra cheese if you wish. Alternatively, you could sprinkle with some mixed seeds or even a little extra cayenne pepper.
*Bake in the oven for 20 minutes until well risen and golden brown.
*Serve warm with butter.
Edward’s Handy Hints:
– You may need to use extra buttermilk to achieve the right consistency.
– Don’t roll the scones out too thinly as you want a substantial depth to the baked scone.
Alternative flavours and suggested amounts
Garlic & Rosemary 2 cloves’ garlic, 2 sprigs of rosemary
Sultanas soaked in orange juice 3oz/75g
Roasted Vegetables 1&1/2 mixed peppers, 1/2 red onion, 1/2 courgette
Curry, Apricot & Red Chilli 2 dessertspoons’ curry powder, 6 apricots, pinch of chilli flakes
Grated Mozzarella 3oz/75g
Bacon & Thyme 5-6 rashers of bacon – lightly grilled, 2 stems of thyme Cheddar Cheese & Rocket 2oz/50g cheese, 2 dessertspoons’ chopped rocket
Sun Dried Tomato & Chorizo 3oz/75g sundried…