What’s for lunch? I asked
Soup.. said David
Bread.. said David
AND CHEESE I shouted!
This holy trinity of lunch items is possible the only lunch I’ve ever had when at David’s father’s home in Derbyshire.
I love the time I have there, it truly clears my mind. Soup, bread and cheese has become a Derbyshire thing and no visit would be complete without it. With this inclement weather, I’ve been craving a nourishing and warming dinner. I grabbed a couple of Glorious Soups on my way home from work and rather than buying a cacophony of cheeses which would inevitably go mouldy in the cupboard I decided to rummage in the cupboards for whatever cheese we had lying around to sneak in to somes scones.
To suit this autumnal weather we sipped, supped and dunked into GLORIOUS! New England Butternut Squash soup packed full of Butternut, spices and all those flavours you need on a rainy evening. I love making soup, but after a busy day at work the thought of chopping, roasting and pureeing Butternut is too much. Glorious sent me some vouchers to try their soups a while ago and this soup came to the rescue. That being said, shop bought bread is not for me, David and I love making bread, but 7pm is not the time to get your yeast out.
This easy savoury scone recipe is the perfect accompaniment to a midweek dinner, you can whip it up in under 30 minutes.
NB: This easy savoury scone recipe is extra easy because it is very versatile. You can use whatever flour you want as long as half is plain, any hard cheese, most herbs and any milk. I used Oatly Oat Milk, because I love it!
If you have any egg hanging around you could even brush the tops for an even more golden look.
- 60g Plain Flour
- 60g Wholemeal Flour
- 1/4 tsp Salt
- 1+1/2 tsp Baking Powder
- 30g Butter (not softened!)
- 60g Parmesan, roughly chopped
- 3 stalks of rosemary, roughly chopped
- 70ml Milk
- Preheat your oven to 220'c
- Sift together your flours, salt and baking powder.
- Rub in the butter until crumby.
- Chuck in the chopped cheese and rosemary
- Slowly add the milk until it comes together as a dough
- On a floured surface, pat the dough into an inch thick disc and cut into four quarters
- Place apart on a baking tray
- Bake for 12-15 minutes until golden brown on top
- Split open while warm and dip into your soup or lather with butter
If you want to make your easy savoury scones ahead of time, just refresh them in a warm oven for 5 minutes before eating.
I sat in front on Great British Bake off with my bowl of autumnal soup, home made scones and felt pretty damn smug, suddenly the rain didn’t seem so bad.
Do you have an easy savoury scone recipe or you a traditionalist and only serve them with jam and cream?
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