There’s No Taste Like Home

This weekend I decided to hide away at home and cook to my heart’s content (along with watching a scary amount of Gilmore Girls!)

I pretty much spent the last of this month’s pay cheque on a super long list of ingredients and fired up the oven. I’ve been preparing so many new Autumn/Winter recipes in my head the past couple of weeks so I thought it was about time I sat down and actually formulate, type and share them.

This recipe is one I use so often and have done for years. Like Irish Soda Bread, scones are so much more than a traditional Irish food. Their taste can bring you back to years gone by or remind you of that great afternoon spent with friends or family chatting with a pot of tea. There  is something about scones that make the Irish heart melt faster than the butter used with them. When we were away in Australia, tea and scones were a regular and love-filled treat that we would sit down and share together. A true reminder of home.

Scones can be made sweet, plain or savoury to name but a few and today I am sharing a savoury recipe as this is the one I love the most. I’m not much of a sweet tooth but will work on putting together a sweet version of this if you guys are happy with how these turn out.

Now the smell from the oven is telling me to wrap it up so I can enjoy one of these beauties with my cup of tea on this freezing Sunday afternoon. Enjoy folks!

 

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Ingredients

200 grams Plain Flour
1200 grams Brown Flour
2 Tsp. Baking Soda
50 grams butter
200 ml Buttermilk
Pinch of Salt
⅛ cup of Dried Herbs of choice (e.g. parsley, rosemary, thyme)
¼ cup of grated cheese (optional but delicious)

Method

Preheat the oven to 200 Degrees Celsius.
In a large mixing bowl, add the flour, butter, cheese, herbs, salt and baking soda and mix thoroughly.
Use your fingertips to rub in any unmixed lumps of butter until you have a fine mix.
Slowly pour in the buttermilk and mix until you get a dough-like consistency.
Add a drop of water if the mix is too dry.
Sprinkle some flour out on the countertop and transfer your dough from the bowl to the surface.
Gently knead the dough until it is holding strong.
Tear away small handfuls of the dough and roll into your scone shape.
Place the scones on a lined baking tray.
When all the dough has been used up, brush a small bit of buttermilk on each of the scones.
Place the baking tray in the middle shelf of the oven and bake the scones for about 15 minutes.
When the scones have turned a beautiful golden-brown colour and are cooked all the way through, remove from the oven.
Allow to cool and then serve.
I have enjoyed these with soup and ham and cheese too. Plain old butter will also do the trick, the choice is your own 😉

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