What better way to celebrate World Baking Day (17th May 2015) than to make a traditional bake. So with that in mind I have decided to make scones. However, as part of the celebrations I have decided to tweak the recipe to make them that little bit extra special.
Scone mix is a great base for both sweet and savoury recipes, so for my first bake I have decided to make a scone that can be used to serve as a canapé or part of a take on a Ploughmans lunch.
3 oz (75 g) Feta, cubed small
10 black olives, pitted and roughly chopped
2 oz (50 g) sun-dried tomatoes, drained of oil and chopped (reserve 1 tablespoon oil)
6 oz (175 g) self-raising flour
2 oz (50 g) wholewheat flour
¼ level teaspoon baking powder
¼ level teaspoon cayenne pepper
¼ level teaspoon mustard powder
2 tablespoons extra virgin olive oil
Half level teaspoons dried thyme
1 large egg
2 tablespoons milk
For the topping:
milk for brushing
2 oz (50 g) Feta, crumbled
Pre-heat the oven to gas mark 7, 425°F (220°C).
Sift the flours and baking powder into a large bowl,tip in any bran left in the sieve, then add the cayenne and mustard powder and, using a table knife, work in the 2 tablespoons of olive oil, plus the reserved tablespoon of oil from the sun-dried tomatoes.
When the mixture looks like lumpy breadcrumbs stir in the chopped thyme, cubed Feta, olives and sun-dried tomatoes.
Now in a separate bowl beat the egg with the 2 tablespoons of milk and add half this mixture to the other ingredients. Using your hands, bring the mixture together to form a dough, adding more of the egg and milk as it needs it – what you should end up with is a dough that is soft but not sticky.
Now on a floured board, roll the dough out to a depth of 1 inch (2.5 cm). Then stamp out the scones using a 1and half inch (3-4cm) cutter, either plain or fluted. Put the cut-out pieces on a baking tray and brush them with the milk.
(At this stage you could also roll out the the dough into an oblong. Spread with a thin layer of Marmite. Roll up and make pin wheels to serve as a snack )
Finally top each scone with the crumbled Feta, and put the tray on the highest shelf of the oven to bake for 12-15 minutes or until they’ve turned a golden colour.
Then remove them to a wire rack until they are cool enough to eat
Served sandwiched together with a cream cheese and Italian ham on the side is a delicious take on a Plougmans lunch