Scone Alone

 Last Tuesday in town, on an evening after another day of energy and excitement at work, some scones of a new kind were born. It was recipe making its debut on the blog and in the kitchen. It contained one of the delicious apples my wise mentor had provided me and some home grown herbs. Let's find out how to make this recipe below.

Earlier in the summer, a trip had been taken to Devon to the home of sweet scones, Jam and clotted cream. Indeed, this recipe-called a cream tea- is one the classic foods many think of when asked to name English Cuisine. Another sweet scone I once sampled, in another life, was lavender scones. However, I decided to put a twist on the traditional sweet scone recipe by making something sweet and savoury. 

On the player was the Kinks' 1967 masterpiece "Something Else by the Kinks" that opens with the schoolboy drama of "David Watts" and closes with the timeless masterpiece "Waterloo Sunset". In between; the wistful music hall revival "The End of the Season" that could have been sung by Bud Flanagan in the summer of 1939 and the ode to cigarettes of "Harry Rag" are two of many highlights. 

The ingredients for the scones went like this:

Eight Ounces of Self-Raising Flour.

Two Ounces of Salted Butter, softened at room temperature. 

Tablespoon of Chives from my garden that are chopped finely.

Tablespoon of Tarragon leaves from my garden that are chopped finely. 

A pinch of Mustard Powder.

An apple from the bag given to me by mentor, de cored and then cubed but not peeled. 

Four Ounces of grated Cheddar Cheese.

Milk to bind the mixture together, around 100 millilitres should do it.

These scones are made like this:

1. Knead the Self-Raising Flour and Butter until it resembles breadcrumbs.

2. Stir in the Chives, Tarragon, Cheese, Mustard and Apples. 

3. Gradually add the Milk, stirring it in steadily until the mixture resembles a ball of dough that is pliable. 

4. Grease a baking tray and split the mixture into around nine equal balls. 

5. Bake on Gas Mark Six for around twenty minutes until they are golden brown. 

6. Turn onto a plate and leave to cool. 

The scones followed me to work later that week, there the flavoursome taste containing sweet Apple and a genuine savoury nature from the Cheese and Herbs proved a winner with colleagues.