A scone is a single-serving cake or quick bread. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent, and are baked on sheet pans. They are often lightly sweetened and are occasionally glazed.
Thank you Wikipedia!
So, I got this baking mix for scones ages ago, and as usual it was sitting in my pantry waiting to be used. I’m not a big fan of sweet scones to be honest, but a few months ago I went to Yumchaa for a Sunday breakfast with a few friends and my attention was captured by savoury scones with feta cheese and courgettes. So why not trying to replicate the recipe?
The baking mix I used is from Downton Abbey (really?), which is available in the US, but I guess any baking mix for scones will do the job. I know, I was lazy, but I promise next time I’ll try to prepare a dough from scratch! 😛
INGREDIENTS (8 triangular scones)
- 255g scones baking mix
- 120ml milk
- 55g margarine at room temperature (or butter, your choice)
- half courgette, diced or grated
- 75g feta cheese, crumbled
Preheat the oven at 200°C fan. In a large bowl, combine the powder with the margarine until it gets crumbly, add the courgettes and the feta cheese, and at last pour the milk, mixing with a wooden spoon. You should obtain a firm but sticky dough.
Divide the dough into two balls and roll them on a baking tray lined with greaseproof paper. They should be thicker in the middle, like a little dome. Cut in quarters with a sharp wet knife (to avoid the dough to stick on the blade) and bake for 14-16 minutes, until the surface is golden brown and the middle is thoroughly cooked (try with a toothpick and see if it comes out dry).
Take the scones out of the oven, let them cool down on a wired rack and enjoy with a thin layer of butter (or ham, if you prefer). You can also freeze them and then heat them up in the microwave for a quick breakfast in the morning!