It's great to have the power of publishing your own material online. For all those scone lovers out there, this is going to be the first and last blog on a scone because frankly there are far greater things in the world out there- Also although I'd love to claim this as my own recipe; it's not. Stolen and tampered from Joy the Baker. American blogger. v good. Anyway, which recipe in some old way isn't stolen, manipulated and made a hell of lot better (exclamation key broken)
For those of you with lazyitus: you can't use a kitchen aid to make these or a hand whisk so you're going to have to burn some finger muscles. Well done if you own a siv and large grater to hand you're already way ahead of the tortoise.
Whack the oven up to 200c. These take our scone pros at the cafe a max of half an hour (we've probably made them 500 times by now ) so you can see how culinarily adept you are.
Get a red pepper, dice it and fry it gently with vegetable oil in a pan. When they are soft and slightly charred spread out onto a plate to cool down.
Get some good quality plain flour and weigh our 360g into a large bowl. Now siv in 3 tsp of baking powder and 1.5 tsp of bicarb. Stir into flour. Grate in half a block of cold salted butter. Now crumb with your fingers until pea sized. It helps to get some height with your hands, get your hands deep to the bottom of the bowl for equal distribution.
Grab an egg and a cup and 3/4 cup of natural tangy yoghurt. If you are happening to be making sourdough bread add a bit of monster for a bit more wow factor. Mix together. Grab some cheeeeese now. Chop 180 grams into small cubes and put into flour mix. Add all yoghurt mix ,red pepper, 8 twists of pepper and a teaspoon of chopped rosemary.
The bit that will slow you down:
The hardest bit is getting the frigging scones into equal shapes and dealing with all the sticky scone mix everywhere. Get a plastic scraper and incorporate as much of the wet mix into the dry as you can. If it seems extra dry add some moisture /milk/yoghurt ect. When it seems together tip onto a clean surface. Now bring it together and cut half with a bench cutter and put it on top of the other half. Repeat this four more times or more to get it into a nice block. Be light to the touch don't punch the air out.
Roll the mass down gently, keep flouring and use a ruler to pat it to that height (lying horizontal on its side of course) I'm no scientist so I'll leave it to you to divide into eight. Egg wash before you divide up, and scatter more cheese/ peppercorns/ rosemary on top for decoration.
Put in the oven for 15 minutes until golden and cooked looking.