Posted in Baking Day, Recipes

Breakfast Scones

Breakfast Scones.
{made with cheese, bacon & spring onion}
breakfast scones 3

Perfect for breakfast or tucked into lunchboxes these savoury bites are delicious on their own as they’ve already got cheese, bacon and spring onion in the mix.
breakfast scone close up
breakfast scones 2

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.
breakfast scones on wire trayThis recipe is from my first cookbook ‘Gimme the Recipe’ published in 2012.

Breakfast Scones:
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
6 rashers
2 spring onions
2 tbsp wholegrain mustard
1 egg
225ml milk
1 egg and milk to glaze.
Method:
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.

Posted in Events & Adventures in Food

Best Scone in Ireland 2014

They came from all over the country and they’d been up since cock-crow, some even before.  Busily baking scones they had been, and adding final touches, carefully selecting baskets perhaps & some deftly dusting with icing sugar.  One baker in fact I believe had made four batches before deciding which scones to send. Some sent a selection of flavours and there were interesting variations.  Scones varied and participants varied but they all had passion in common and the air of nervous anticipation mixed with giddy excitement was palpable around the exquisitely laid tables for Afternoon Tea at The Merrion Hotel as they awaited the announcement.
I was honoured to be part of the judging panel and to spend the morning tasting all ten entries.  They were lifted, turned, torn, buttered, smelled and savoured and while it was fun to play food critic we took these scones seriously.

Well done to all the other finalists in Goodall’s Best Scone 2014

  • The Tea Rooms, Quin, Co. Clare
  • Coffee Pod, Cork
  • Janey Macs, Kinsale
  • Café Fergus, Newmarket on Fergus
  • Mitchells Café, Kylemore Abbey
  • Centra, Gorey for Brigid’s Scones
  • The Pantry, Kilkee
  • The Tea Rooms at Ducketts Grove, Carlow
  • Daisy Cottage Farm, Co. Wicklow

But as always there can only be one who gets to wear the crown.  It’s been decided and the 2014 badge of honour for ‘Goodall’s Best Scone’ has been bestowed upon Graham Herterich – The Cupcake Bloke.  Congratulations Graham!
Goodalls. Picture by Shane O'Neill / Copyright Fennell Photography 2014.

In business since December 2012, Graham {The Cupcake Bloke} sells his beautiful baked goods from Coppinger Row Market on Thursdays, Fridays and Saturdays.
The winning scone from The Cupcake Bloke was a Black Pudding and Apple savoury scone, that’s made from Irish produce, including black pudding from Graham’s cousin’s butchers, Herterich’s Butchers in Longford.
Alongside his partner, Daithi Kelleher, Graham has grown the business over the last 18 months, and now, in addition to its market stall in Coppinger Row, The Cupcake Bloke also offers bespoke baking for events and weddings.
Best wishes to Graham & happy baking!
‘Til next time, Sheila.