If you have never been to the UK it is highly possible you have never faced a scone. I must say, even I wasn't really sure what's so interesting about a scone and why not just go with a muffin at first. But having lived in Scotland now for quite some time, scones have definitely found a way into my kitchen on many occasions.
So what are they and how do they differ from a muffin? Scone is more like a bread-like bake. If cooked well, it will have a nice crunchy outside and soft inside. Muffin is more like a cake. Muffin batter is fairly wet and easily poured whereas a scones batter is dense and easy to handle by hand.
The number 1 scone in UK is obviously the sweet kind you have with clotted cream and jam, but me, being more of a savory kind of a gal prefer my scones salty. So here is a great recipe for savory scones. Ps! To make scones, you do not need any fancy tins and wrappers, just a simple oven tray! :)
Sun dried tomato scones (makes 6-8 scones)
You will need:
225g flour
50g butter
1tsp baking powder
Wee bit of salt & parmesan
Dried herbs
90g sun dried tomatoes
1 medium size egg
100ml milk
Mix flour, baking powder & herbs together. Add cold butter and rub it into the dry mix.
Grate parmesan and chop tomatoes into wee bits. Add them to the mix.
Stir in a beaten egg and milk and then mix the dough. It will be stiff and fairly sticky.
Depending on how big scones you want to make, divide the batter into 6 or 8 parts. Keep your hands wet and make all the parts into wee patties that are about 2 cm high. Put them on a baking tray that's covered with a baking paper and leave plenty of space in between of patties. They will rise quite a bit in size when baking. Bake about 15-20 minutes in a 200 °C oven. Serve cold with cream cheese or butter.
Enjoy!
Ps! Proper parmesan is naturally lactose free! For more information about lactose free cheese check out this post!
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