When a recipe calls for crumbling of butter into flour such as for scones or pastry I’m finding myself turning more and more to my KitchenAid food processor to quickly render a breadcrumb texture that would leave my fingers caked in butter and flour had I to do it by hand.
This recipe is from my first cookbook ‘Gimme the Recipe’ published in 2012.
Makes 15-20 medium size scones.
You will need:
450g self-raising flour
½ tsp baking powder
100g unsalted butter
1 tbsp olive oil
75g cheddar cheese
2 spring onions
2 tbsp wholegrain mustard
1 egg and milk to glaze.
Preheat the fan oven to 180oC.
Lightly grease two or three baking trays with a little butter.
Mix the flour and baking powder in a large bowl.
Cut the butter into cubes and crumble together with the flour with your fingertips until it resembles breadcrumbs.
Heat the olive oil in a frying pan over a medium heat and lightly fry the rashers.
Coarsely grate the cheddar cheese and add to the flour.
When the rashers are cooked use a kitchen food scissors to trim off the fat and then snip them in small pieces into the flour.
Rinse the spring onion and use a kitchen food scissors to snip them into the flour.
Add the mustard and use a fork to mix it with the flour, cheese, rashers and onion.
Lightly beat the egg and then add it with enough milk to moisten to a soft doughy texture (not too wet – if it is too wet just add a little more flour).
When the dough is combined gather it into a ball with your hands and lightly knead on a floured board.
Use a lightly floured rolling-pin to flatten the dough out to a thickness of approximately 2cm.
Use a round pastry cutter to cut out approximately 15-20 scones depending on size.
Place the scones on the greased baking trays and brush the tops and side with some beaten egg and milk mixed together.
Bake for 15 – 20 minutes until nicely risen and golden brown.
Cool on a wire rack.
‘Til next time, Sheila.