S**T – I have nothing to put in the kids packed lunches (excuse the expletive but that is exactly what was said) – the local shops are closed and I really really can’t be bothered to cycle down to the nearest shop that is open so I decided on savoury scones.
We Brits have a bit of an obsession with scones – in the US the nearest is a ‘biscuit’ – not the same as a UK biscuit and there seem to be so many US variations that I’m not even going to try to explain them as I’m certain I will get it wrong – feel free to tell me about them US friends. In the UK they are normally sweet and you have them for afternoon tea (how very British). You split them in half and cover them with clotted cream and jam, there is even debate as to which should go on first, the cream or the jam – I don’t want to start an argument but in my house it’s definitely the jam and then the cream, oh, and the jam has to be strawberry. You never put the top back on – that means you are able to use the other half in exactly the same way (as if you hadn’t had enough calories).
Back to the savoury kind that I made – they were great, the kids took them in their packed lunch and they loved them – there are enough left from this batch that they will keep for a light lunch with some other bits and bobs or some soup, they would be lovely warmed through again with a bit of blue cheese or just with butter – although obviously this is pure supposition on my part as there is not much in them that constitutes Slimming World friendly – but I am a feeder and happy to cook and hand over – the little birds grabbing things with buttery hands – lovely.
Savoury Scones with bacon, spring onion, red pepper and smoked paprika – not even synning these – they are NOT Slimming World friendly
- 600g self-raising flour
- Pinch smoked paprika
- 100g chilled butter, cubed
- 2 rashers bacon, chopped and fried until crisp
- 4 spring onions, chopped finely
- ½ red pepper, chopped finely
- 250g grated cheddar cheese
- 375ml milk
Preheat oven to 180 degrees celcius, put baking parchment in baking tray
Sift flour into large bowl, add paprika and rub butter with fingertips until it resembles fine breadcrumbs
Mix in bacon, pepper, spring onion and half of the cheese and season well
Add milk, cutting into mixture with knife until it just comes together – do not overmix
Put on floured board and roll until 1 inch thick then cut with scone cutter (tip – so the sides rise evenly do NOT turn the cutter, straight down and straight up again), or you can just leave this as a large round and cut into around 8 wedges
Brush tops with little milk and sprinkle over remaining cheese and bake for 20-25 minutes