WHAT MY MUM IS BAKING: SCOFFINSMonday, November 11, 2013
My Mum is an amazing cook. It seems silly that I have this little food blog and so far I have not asked my Mum to contribute yet so here goes, I happily hand over to my Mum;
This is my newest favorite scrummy recipe. It's from a book called FOOD GLORIOUS FOOD following the TV program of the same name.
Its a savoury cross between a scone & a muffin, great with soup or on its own with plenty of good butter!! I vary the recipe with different cheese and different nuts, blue cheese and walnuts or maybe goats cheese and hazelnuts for example.
This is a great winner with our guests (You can check out my Mum's guest house here) and I am going to make them for our next fundraiser at the local Church Hall.
I don't mix them for as long as the recipe says and I also added a little bit of baking powder -1/2 tsp. and I cut them into 18 squares.
They freeze really well ... just warm them through when you want to eat them.
- 25g melted butter
- 450g self raising flour (If you can't get this use All Purpose Flour and add 2 tsp. baking powder and 1/2 tsp bicarbonate of soda)
- 125g grated cheddar cheese
- 1 tsp. sea salt, plus extra for sprinkling
- 1 tsp. black pepper
- 100ml olive oil
- 150ml milk
- 2 egg, beaten
- 125g green pesto
- 50g toasted pine nuts
- 50g Parmesan cheese, finely grated
- Preheat the oven to 180 C/350 F and generously grease a baking sheet with melted butter
- Put the flour, cheddar cheese, salt and pepper in a large bowl. In another bowl mix the olive oil and milk and beat in the eggs.
- Add the wet to the dry ingredients, then add the pesto and three quarters of the pine nuts. Mix by hand for 2 minutes or with an electric whisk for 1 minute. The mixture will come together and should be glossy but not so wet it won't hold a scone shape.
- With floured hands, divide the mixture into 12 equal pieces (or 18 as recommended by my Mum), then place them on the prepared baking sheet.
- Sprinkle the pieces with the remaining pines nuts, the Parmesan and a pinch of salt.
- Bake for 20-25 minutes until risen and golden. Set aside for 15 minutes before eating.
There will be more from my Mum on the blog coming soon!