Parmesan, mustard and garlic scones

Are baking away in the oven while I sit typing, the kitchen and whole flat are filled with most glorious smells – which, I should add is no great odour achievement considering our flat is really the size of a very very large wardrobe. I am however just a little nervous about the final results and my heart is heavy at the thought they are not rising as they should. I can’t help wondering if I forgot to add the baking powder, I did get it out, I remember, I nearly upturned the whole stupid, ugly this has to go when we finally get around to some kitchen renovation shelf, I put it beside the mustard on the this is another thing that has to go work-surface, but did I add those two crucial teaspoons. I am off to have a peep, everything is already crossed for OBAMA so I will just squeeze the crossed things a little tighter.scones-11

Ok, huge sigh of relief, they are not bad, not perfect, but hey I gave trying to achieve that that a long time ago as it often ends in tears. It seems, I did remember the baking powder but the little ones are looking a little flat so maybe it was not enough, my mind was clearly in another place at that rather crucial moment. They have however passed the taste test with a very acceptable grade, room for improvement yes, but a good pass nonetheless. Despite their height and a leaning towards the biscuit characteristics of the scone family they are suitably moist, deliciously cheesy with a subtle lingering twang of garlic, the mustard lends heat and depth and a nice peppery bite hits the back of the throat.

I have made these scones quite alot and I promise you I have produced a batches I would be proud to serve Dorie Greenspan her very self. When all goes well and your don’t let election fever effect your measuring hand they are really really good, all the above (deliciously cheesy with that subtle lingering twang of garlic, the mustard lends heat and depth and a nice peppery bite hits the back of the throat) but a little less height disadvantaged and leaning just a little nearer the cakey, bready side of the scone family. The addition of little lumps of cheese as well as grated cheese means some of the cheese ozzes out while they cook creating little toasted nuggets of parmesan and inside you encounter tiny nuggets of melted bliss.

Pause to eat another one but this time with some butter……

I have just upgraded them from a b to a b+ which is largely due to the addition of some very nice unsalted butter, after all scones in my book are mightily improved with a generous swipe of the butter knife.

We will eat these tonight spread with butter alongside some roasted pumpkin soup and a very nice bottle of something red while we await the US election results.

Parmesan, mustard and garlic scones

makes about 15 small scones

200g plain flour, 2 tsp baking powder, a quarter of a tsp of cayenne pepper, good pinch of salt, 1tps strong english mustard powder, a good grind of black pepper, 75g butter, 2 cloves of garlic peeled and mashed, 120g parmesan cheese (60g broken into small gravel sized pieces, 60g finely grated ), 1 large egg, 4tbsp plain yogurt.

Preheat the oven to 210°c

Sieve the dry ingredients (flour, BAKING POWDER,salt, mustard powder and cayenne) into a large bowl and add a couple of generous grinds of black pepper.

Cut the butter into cubes and then rub it into the sieved ingredients until they resemble fine breadcrumbs.

Add the little gravel sized pieces and grated parmesan to the bowl and toss everything together,

In a small bowl beat together the egg and the yogurt and then stir in the mashed garlic carefully so it is evenly distributed.

Add the egg, garlic and yogurt mixture to the other ingredients and mix everything together until it comes together in a lumpy mass. If it seems a little dry add a little milk, if it seems to wet a little more sifted flour.

Turn the dough on a floured work surface and using your hand pat and squash it into a circle about 2cm thick.

Using a cutter or small liqueur glass cut out your scones and then transfer them to a baking tray lined with baking parchment.

Bake the scones for 25 minutes.

Once they are cooked transfer them to a wire cooling rack but don’t leave them to long as they are delicious eaten still warm with some good butter.scones-12

1 Comment

Filed under cakes and baking, cheese, food, recipes

One response to “Parmesan, mustard and garlic scones

  1. Pingback: Parmesan, mustard and garlic scones | rachel eats | Recipes, Gossip & More!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s