A new month – a new Challenge. For February Lucy from Lucyabakes suggested to make a savoury bake. Many of you will know it already, but every month I suggest a typical German bake to Lucy, who is an English girl living in Germany. In return Lucy suggests a typical English bake to me – a German but living in England.
Lucy’s pick for me this month were Cheesy Scones. I found a perfect recipe in my new Paul Hollywood baking book and it turned out that baking them is super easy. I also made some caramelised red onions to accompany them
I baked them on Sunday morning – well, by Sunday night they were all gone.
For Scones like Paul Hollywood makes them you will need:
- 500g strong white bread flour
- 80g unsalted butter (diced)
- 150g cheddar cheese, grated
- 1 small red onion (finely chopped)
- 2tsp chopped chives
- 2 medium eggs
- 1tsp salt
- 5tsp baking powder
- 250ml milk
- 1 egg (lightly beaten)
- 25g parmesan cheese
Heat the oven to 220 degrees. Put 450g of the flour into a bowl, add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Add the cheese, onion, chives, eggs, salt and baking powder and mix gently with a wooden spoon.
Add half the milk and turn the mixture gently to combine. Add the remaining milk a little at a time, bringing the mix together with your hand to from a very soft, sticky dough. You may not need all the milk.
Dust a work surface with most of the remaining 50g flour. Tip the dough onto it and sprinkle the rest of the flour on top. Fold the dough in half, then turn it 90 degrees and repeat. Do this a few times until all the flour is incorporated and you have a smooth dough. It will also introduce air into the mixture, which will make the scones light. If the mixture is too sticky to handle dust your hands with flour. Try not to overwork the dough.
Dust the work surface and dough lightly with flour, then gently toll the dough out to a 2.5cm thickness. Using a 7cm pastry cutter dipped in flour, stamp out rounds and place them on a baking tray (*I used a prosecco glass :)). Don’t twist the cutter, just press firmly, then lift up and gently press the dough out. Press together the trimmings and re-roll to make more scones.
Brush the top of the scones with beaten egg and sprinkle with the Parmesan. Bake for 15 minutes, until risen and golden brown. Transfer to a wire rack to cool.
Whilst the scones were baking I made the caramelised onions. I used this recipe but made three times the amount – which turned out to be a good decision 🙂
I am intrigued to see Lucy’s German savoury bake for February and I can’t wait for our next topic in March – spring is so close. If you have any suggestions for a new topic for Lucy and myself feel free to tell us. We would love to hear from you.