It feels like a very long time since I've blogged in my little corner of the internet. We had a brilliant summer with my Mum visiting for 5 weeks from NZ, and celebrating GCSE exams being over for 16yo. Everything else was set aside so we could just enjoy the school holidays and spend as much time as possible together as an extended family.
We're now back into the rhythm of normality. Schools are back, our youngest has just started Reception so I now have more time each day to work and get back into blogging. I'm easing myself back into things gently, despite having quite a large backlog of recipes that I really want to share.
I baked these Savoury Scones for packed lunches this week. They are delicious with a hot flask of soup, or with crudites, and freeze well too. This recipe makes 6 - 8 large scones, I doubled the recipe so I had enough to stash in the freezer for later.
You could use finely diced ham instead of bacon or chorizo, diced pepper instead of sweetcorn, or make a vegetarian version. These scones are easily adapted for different tastes or to use up what you have in your fridge or cupboards.
Fully Loaded Savoury Scones
150g bacon or chorizo, finely diced and cooked until crispy
3 spring onions, finely sliced
2 cups self raising flour
50g butter
75g grated cheese, plus 75g more for topping
200g sweetcorn, tinned or frozen (defrosted)
a pinch of dried mixed herbs
1/2 cup (125ml) milk
1/2 cup (125ml) water
Preheat your oven to 200C/180C Fan/Gas Mark/400F/Gas Mark 6. Line an oven tray with foil or baking paper.
Put the flour and butter in to a large bowl and rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in the bacon, spring onion, grated cheese, sweetcorn, and herbs. Add the liquids and mix until a soft dough forms. Divide the dough into 8 and place on the prepared baking tray. Top with grated cheese.
Bake in the preheated oven for around 20 minutes until golden and cooked through. These are best eaten within 24 hours, otherwise freeze and defrost when required.
