Scones are a small British quick bread, traditionally hailing from Scotland. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. Traditionally scones are usually eaten sweet with jam and clotted cream for tea. In the book 500 Bakes and Cakes, I came across several savoury scones which I thought would be great to try out since I have been making a lot of desserts lately. Here are the two savoury scones I made for this blog hop: Feta cheese scones and Ham & sun-dried tomato scones. The ham scones is a low-fat recipe and I modified the feta-cheese ones to become low fat – so I can eat more without guilt.
The feta cheese scones uses cheese rather than butter and has a distinctive sourish taste that comes from the cheese. It reminds me somewhat of sourdough bread. The ham & sun-dried tomato scones are a lovely combination of sun-dried tomatoes, ham and rosemary. I made these for a Sunday family dinner and served them alongside roasted chicken and a bowl of hearty vegetable lentil soup. Overall, I like the ham & sun-dried tomato scones better because of the interesting blend of textures and tastes drawn from the various ingredients.
Low fat feta cheese scones (makes 6)
67 g all purpose flour
75 g wholemeal flour
1 tsp baking powder
1/4 tsp salt
55 g low fat feta cheese
115 ml low fat milk
Pinch of cayenne pepper (optional)
Preheat the oven 200ºC. Sift the flour, baking powder and salt.
Crumble the feta cheese and rub into the dry ingredients till the mixture resembles bread crumbs. Stir in the chopped chives, if using.
Add milk till it forms a soft dough. Turn the dough out onto a floured surface and knead lightly till it forms a smooth lump.
Roll out into 2 cm thickness and cut out using a 6 cm cookie cutter.
Transfer the scones to a non-stick baking sheet and brush with milk and sprinkle with cayenne pepper. Bake for 15 minutes till golden brown. Cool before serving.
Ham & sun-dried tomato scones (makes 8)
150 g all purpose flour
1.5 tsp baking powder
1/2 tsp salt
18 g low fat spread
140 g of ham
1 tbsp chopped rosemary or basil
35 g sundried tomatoes, chopped
100 ml milk
Pinch of mustard (optional)
Pinch of paprika (optional)
Preheat the oven 200ºC. Sift the flour, baking powder, paprika and salt.
Stir in the ham, rosemary and sun-dried tomatoes and mix lightly. Pour in the milk till it forms a soft dough.
Turn the dough onto a lightly floured surface and knead lightly. Roll out into a 2 cm thick rectangle. Cut into squares and arrange onto a baking sheet.
Brush with milk and sprinkle with paprika and bake for 12-15 mins. Transfer to a wire rack to cool.