Yoghurt Week - Day Seven
Today is the last day of Yoghurt Week.
The weather has turned and today the temperature has dropped, we have torrential rain and high winds. A day to stay home, if ever there was one.
Soup was on the menu for lunch, but there was a distinct lack of bread in the house and there was no way I was venturing out. I could have drowned! So, I thought it might be good to make savoury scones to serve with my soup. My internet connection has been down all day (I am piggybacking on someone else's just now), so a browse through my cookbooks was the order of the day.
I found a promising looking recipe in Delia's Vegetarian Collection. Buttermilk Scones with Cheshire Cheese & Chives. I used the basic recipe, but changed it into cup measures and used my own flavours. The scones were lovely, just the thing to dunk into some homemade soup while watching the rain battering down.
Yoghurt Scones with a Trio of Cheeses
1 ½ cups self raising flour
½ tsp English mustard powder
½ tsp salt
a generous pinch of cayenne pepper
25g butter, cubed
50g mature cheddar cheese, grated
25g feta cheese, crumbled
2 tbsp freshly grated parmesan
1 large egg
3 tbsp Total Greek Yoghurt
enough milk to brush over the top of the scones before baking
grated cheddar (optional)
a sprinkling of cayenne (optional)
Preheat oven to 220c/425f/gas mark 7.
Sift the flour into a large bowl. Hold the sieve high for maximum airing of the flour. Sieve in the mustard and sprinkle in the salt, then mix thoroughly.
Rub the cubes of butter into the flour until the mixture resembles breadcrumbs. Lightly mix in the cheese.
Beat the egg and yoghurt together and add it to the flour mix, a little at a time, mixing it in with a knife. Once all the egg and yoghurt has been blended in, use your hands to bring the dough together. If the dough is too dry, you may add another ½ tsp of yoghurt. Do not over handle or the scones will lose their lightness.
Roll the dough until it is 1 inch/2 ½ cm thick. Use a wide glass or cutter to cut out 6 circles. You will need to re-roll the dough to achieve this.
Place the scones on a baking tray, covered with greaseproof paper and brush with a little milk. At this point if you wish, you may top the scones with grated cheddar and a sprinkling of cayenne pepper.
Bake the scones for 15-20 minutes until golden and well risen.
Cool a little on a wire rack.
Serve warm with some homemade soup.
This is my entry for this month's No Croutons Required. This month it's Lisa's turn to host and she would like us to come up with a bread recipe that goes well with soups and salads. Quick breads, such as scones, biscuits and muffins, or yeast breads; whatever might go well with a favorite soup or salad. She would also like us to mention and link to a salad or soup that would go well with our bread. If you would like to bake a bread for this month's challenge, you have until the 20th of July. The rules are here.
I dunked my scones into the soup I made yesterday, so that is the soup I will be submitting with my entry.