I have made scones probably umpteen times …Rengoni and Agastya never seem to tire of them. Their eyes light up with that glow of delight at the very mention of scones. The ones that I mean here are the regular plain ones.
This time round I tried to tweak their favourite into a savory snack.
Of course there was the apprehension that goes along with trying to change and give a twist to one’s favourites. I didn’t want that gleam in their eyes to disappear just because their mom was trying to be experimental with something they liked so much. I wanted my li’l darlings to give me the thumbs up as soon as they put it into their mouth and not go into a blast of diplomatic jargon starting with Rengoni’s rolling of eyes and her opinion starting with “Well, erm…” (Oh! I don’t like it when she says that ….I know where that leads to)…and as for Agastya, he won’t even mince words and say outright “I don’t like it”…that’s it! Although after a while they do take pity on my crestfallen face and reassure me that they still love me, at the same time, making it clear that loving me has got nothing to do with whether they like or not, what I place before them. No, they are good enough not to throw it away, but then the fiddling starts, leading them to question as to why I had to change the recipe in the first place…
The summary of all the above was that I waited with bated breath for their reaction when I placed these scones in front of them, trying to be more cheery than usual. Needless to say, the heart rejoiced when both started to devour them , giving me the thumbs up. AAAH! savoury scones…full score!!!
I loved these scones too…served fresh and warm , they were an absolute delight. Crisp on the outside and softer insides. Here’s how I made them…
1 C wholewheat flour
1 C plain flour
1/2 c of milk and little more
1/2 ts salt
1 carrot, grated
a handful of spinach, chopped
a small bunch of coriander, chopped
1 and 1/2 tblsp of butter, chilled
1 egg, beaten
1 tblsp of baking powder
1/4 C of grated cheddar cheese
a handful of sesame seeds for topping
- Pre heat the oven at 220 deg C and grease a baking tray.
- Mix together the flours, baking powder, salt, cheese,carrot, coriander and spinach.
- Rub in the butter till the mixture resembles coarse crumbs.
- Add the egg and mix lightly.
- Add 1/2 C of milk and bring everything together. Do not overmix.
- Transfer the dough ( will be quite sticky) to a well floured surface and knead gently with the fingertips.
- Pat or roll out to about 1 and 1/2 cm thickness and cut out rounds of 2 inch in diameter .
- Gather the trimmings and repeat till all of the dough has been used up (makes approximately 15-16)
- Place them a little apart on the greased tray and brush the tops with a little milk.
- Sprinkle the seasme seeds on top and bake in the centre of the pre heated oven for 20-25 minutes or till golden and a toothpick inserted comes out clean.
- Cool in the tray for a few minute and serve warm. If serving later, then transfer them to a rack to cool completely before storing in air tight containers and warm them a little before serving.
As the kids(the bigger ones as well) were all over them, the scones did not go beyond the second day; but I am presuming that they would not keep for longer under normal temperatures due to the nature of their ingredients. These scones can be had on their own, or split and filled with savory spreads or a fresh salad. As for Rengoni and Agastya, well, they were happy to have theirs with a swirl of ketchup!!
Update-Am sending these scones over to dear Gretchen as an entry for Homegrown gourmet-Quick bread.