This Month's Recipe...
June – Savoury Pan Scones
From page 19 of The New English Kitchen.
Try to find stoneground white flour for these scones; it will give them a lovely chewiness. A really heavy-based frying pan or flat griddle is essential if you cook them on the hob, otherwise they'll burn. The nicest way to eat pan scones is while they are still warm, halved and buttered.
Makes 8-10 Scones
1 teaspoon bicarbonate of soda
1 teaspoon cream of tartar
2 teaspoons salt
90g beef dripping (see page 185 of The New English Kitchen) or butter (or 6 tablespoons olive oil) 300ml sour milk*, buttermilk or low-fat yoghurt.
*To sour milk, warm it slightly, add about a teaspoon of lemon juice and leave to stand for a few minutes.
Sift all the dry ingredients into a bowl and rub in the fat. Make a well in the centre and stir in the milk, buttermilk or yoghurt to make a smooth dough.
With floured hands, quickly shape the dough into small rounds, 2cm thick. Heat a heavy-based frying pan or a flat griddle and cook the scones for 4 minutes on each side, until golden and slightly puffed. Alternatively, bake them in an oven preheated to 230°C/450°F/Gas Mark 8 for 10 minutes.
You can play around with the flavour of scones, adding grated or chopped cheese (it's a good way to use cheese that is no longer presentable on the table). Try to use one of the many interesting British farmhouse hard cheeses. Crumbled pork crackling makes them wickedly delicious, too. Alternatively, try chopped spring onions, dried thyme or rosemary.