After a trip to St Louis Children’s hospital for an x ray on Max’s hand (not broken), we Metro-linked home and made scones.
I fancied them up with smoked sea salt from Trader Joes. This stuff works it’s magic on anything from fries, to caramel sauce!
Trader Joe’s magical Smoked Sea Salt!
I use the same basic scone recipe to make all sorts of flavours, add 2 tablespoons of sugar and cinnamon for cinnamon scones.
Mix some rosemary in with cheddar (don’t add the sugar for this one!).
Use raisins and add the sugar for a traditional fruit scone.
Blueberries and lemon zest for a non traditional fruit scone.
Pear and candied ginger is one I haven’t tried, but I will soon!
When peaches are falling at your feet in the summer, chop one up, add it to your sweet scone and make a summer peach delight.
Tennis anyone? Strawberry scones are sliced and eaten with fresh jam and cream.
White chocolate chips and cinnamon is a winner! What am I saying? Chocolate is always a winner!
Parmesan, Black Pepper and Smoked Sea Salt scones
1 2/3 cups flour
1 1/2 teaspoon baking powder
a grind or two of smoked sea salt
enough black pepper to see it in the flour when it is mixed in
4 tablespoons cold butter
1/3 cup grated parmesan
2/3 cup milk
Pre heat the oven to 400F/220C.
Mix the flour, salt, pepper and baking powder.
Chop up the butter and rub it into the dry ingredients until it looks like rough breadcrumbs.
Stir in the milk and form a dough (get your hands in here to make the dough)
Knead until it holds together and make into a thick round (an inch deep ish)
Cut into 6 triangles (cut it like a pizza)
Brush the tops with a beaten egg if you want a shiny top to your scones (I usually don’t bother-waste of an egg!)
Bake for 10-12 minutes until risen and golden.
As soon as they are out of the oven, grate a little sprinkle of cheese over the top and a quick grind of pepper.
‘Summer summer summer’ three strand necklace in the making