Scones, usually the savoury ones, are very popular in our household. Mini or medium sized, round, rectangular or square shaped, we just love them. We usually enjoy the little ones as snacks and the bigger ones as accompaniments with soup.
In our neck of the woods, the sun has been shining down on us. But the gusty winds do send a shiver down one’s spine, which means it is not that warm yet. And this also means that a bowl of hot soup is still very desirable. And that is exactly what we had last night… a bowl of simple lentil soup, some roasted asparagus and a few roasted red pepper and garlic scones. Roasted and pureed red pepper gives a wonderful hue and the garlic it’s flavour.
1 roasted red pepper, seeded , chopped and pureed ( to roast- rub the pepper with a little olive oil and roast on stove top till charred. Scrape the charred skin with a spoon.)
7-8 cloves of garlic with the skin on
4 tblsp of extra virgin olive oil
2 C of whole wheat flour (atta)
2 spears of fresh rosemary, finely chopped
2 tsp baking powder
1 tsp salt
1/2 C grated cheddar cheese ( I used Dutch Gouda cheese)
3/4 C milk + a little extra for brushing the tops
For topping- Sunflower seeds, nigella seeds, crushed red chillies
- In a small bowl, place the garlic cloves and drizzle the oil over them. Microwave for about 45 seconds or till the cloves are tender ( they should not burn). Peel and finely chop or crush the garlic, reserving the oil. Let it cool.
- Pre heat the oven at 220 deg C and lightly dust a baking tray with flour.
- In a bowl, add the flour, baking powder, salt, rosemary, garlic+ oil and cheese. Rub everything together with the fingertips till the mixture resemble coarse crumbs.
- Make a well in the centre of the flour mixture. Mix together the pureed red pepper and milk and tip into the well. Quickly gather everything together to form a rough ball. Do not knead.
- Place the dough on a floured board and pat or roll it out with a floured rolling pin to a rectangle of about 3/4 cm in thickness. Cut out triangles of about 6cm by 6cm by 7cm.
- Arrange the triangles on the prepared tray. Brush the tops with a little milk and sprinkle a mixture of the toppings.
- Place the tray in the centre of the preheated oven and bake for about 16-19 minutes or till the tops are light brown and a toothpick inserted through the centre comes out clean.
- Cool in the pan for a fewseconds and then transfer to a rackto cool completely, if serving later. Otherwise serve warm with soup or with some other sauce/dip. If using later, reheat in the microwave.
As I mentioned before, we had this with some soup, and yet again, they sold out like hot cakes.
The lovely hue from the pepper and the flavours of garlic was wonderful.