Hmmm, I don’t really have much to say today.
The weekend was uneventful. Well, apart from my car failing it’s MOT, which has resulted in a not too insignificant bill, but hey, he is 10 years old bless him, so I guess it’s time things started going a little wonky.
Oh, and I went to my first cake club meet-up (of which a lovely lady called Camellia and I are the organisers). Scary and exciting at the same time, because of the whole “will anyone turn up” fear.
They did, only a handful, which was actually a nice number because it meant everyone could talk to everyone else and they were all lovely and friendly. So, a success. Already thinking about the next one.
I suppose I should talk a little bit about these scones.
Do you remember back at the beginning of the year when I made this pizza? Well, after I had made it (and eaten it) I started to think that the base, with a little adaptation, could make pretty decent scones.
So I tried it.
And it does!
The yeast gives a little bit of flavour and also helps with the spongy texture that you want inside a scone. They don’t rise all that much because the dough is quite heavy, especially after you have laden it down with cheese, which I realise may have made it sound like they are a similar weight to small stones, and I will never convince you if that is the case. But they do not weigh the same as small stones. They are in fact just like scones. What I am trying to say is don’t expect the to puff up like pillows. In fact, by the time they have proved they look a little like dough balls or dumplings.
Gawd, having gone down this path I am struggling with where to go next, so let’s look at some herbs:
Rosemary and thyme to be exact. Don’t they look pretty? Kind of like a little Christmas tree. I think this might my my favourite photo of the whole post. The rosemary in the garden is flowering at the moment and I managed to find a few stems where the flowers were at the end rather than slap-bang in the middle (very inconvenient for arrangement purposes). Such a lovely combination, both visually and flavour wise, which is why I used them in the scones. Teamed up with some strong salty cheddar . . . delicious.
I’m going to go now because I am in serious danger of writing a whole load of wordy-words that don’t make any sense, all in a desperate attempt to have something interesting and/or vaguely witty to say.
(Did I really just write that?)
Herb & Cheese Yeasted Scones
- 65g powdered arrowroot
- 43g sorghum flour
- 46g millet flour
- 40g rice flour
- 50g ground almonds
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 heaped tsp fresh thyme, removed from the stalks
- 1 heaped tsp fresh rosemary, chopped
- 70g cheddar cheese, grated
- 125ml unsweetened almond milk
- 1/2 tsp coconut sugar
- 1 tsp active dry yeast
- 1 large egg
- 3 tbsp olive oil, plus extra from drizzling
- Place the almond milk in a small pan and warm until it reaches body temperature.
- Pour 60ml into a small bowl and sprinkle over the sugar and the yeast. Whisk briefly and then leave for 10 minutes to become frothy.
- Meanwhile in a medium-sized bowl mix together the flours, ground almonds, baking powder, salt, herbs and cheese.
- Make a well in the middle and add the egg and the oil followed by the yeast mixture.
- Bring together to form a dough, adding the remaining milk a little at a time (you may not need it all). The dough should feel damp but not so sticky that it clings to your fingers or the bowl.
- Line a large baking sheet with non-stick baking paper and divide the dough into 6 or 7 pieces, as equally sized as possible. Roll into balls and place on the baking sheet, spacing them apart.
- Drizzle a little olive oil over each scone and gently rub it in. Cover loosely with cling film and place in a warm place for an hour to allow the yeast to do its thing.
- Pre-heat the oven to 180 Celsius / 160 fan / 350 Fahrenheit. Once the scones have rested, bake for 15 – 20 minutes, until golden brown and when tapped on the bottom sound hollow. Leave to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely, although they can be eaten warm.
- Store in an air-tight container for a couple of days, or they can be frozen.
© The Pink Rose Bakery 2015