Parmesan and rosemary scones

parmesan and rosemary scones

I am a HUGE fan of scones, particularly the cheese variety. They are often what I go for when I visit a tea room (provided they look home made, that is!). Strangely enough I find they are often disappointing (read :tasteless or stodgy or both).  I often judge how good a particular café/tea room is by its scones and if the cheese ones are good they can count me in as a regular customer.  I baked this particular batch on Saturday in honour of my annual posh tea party with the English book group ladies which always takes place at around this time of the year at my house. In theory it should be an al fresco event, read: in the garden. In practice  the weather is always bad (this is England after all!) so we end up staying indoors. And this is what happened this year AGAIN:  it was nice the day before, it was nice the day after but on the actual day it peed down! Anyway for this event tradition wants that I take out my best china, splash out on some expensive tea (this year was Countess Grey by Fortnum and Mason) and lay the table for a posh do. I jokingly refer to it as afternoon tea with the Queen. I always make scones (usually fruit ones but this year I decided to make savoury ones for a change) and dinky little sandwiches. Everyone else has to bring something sweet which then gets shared. Strictly homemade of course!  The result is invariably a fabulous mix of the most delicious cakes (these ladies know how to bake, I tell you!) which translates into a delightful and definitely not slimming afternoon ! If you scroll down you will see a photo of what the laid table looked like. Very civilized, don’t you think? P.S. The sandwiches were made using my very own sourbread. I am getting quite good at baking bread! And yes, Tomik the sourdough is still alive and kicking..:-)

INGREDIENTS (makes 10)

175 gr. self raising flour

1 teaspoon bicarbonate of soda

75 gr. parmesan cheese (or a mixture of cheddar and parmesan) plus some extra for the topping

1 egg

50 gr. butter, softened

2 tbspoon buttermilk (or milk)

a sprig of rosemary, chopped

half a teaspoon of salt

METHOD

Combine together flour, salt and bicarbonate. Add butter. Work it in the flour with your fingers until it resembles breadcrumbs. Add the remaining ingredients. Knead lightly. If too stiff add a bit more milk. The mixture should be soft but not too soft, if you know what I mean. Do not overmix. Cut into rounds. Put on a baking tray. Brush with milk and sprinkle some grated parmesan on the top.

Bake at 220 degrees for approx. 12 minutes.

the annual afternoon tea

cheese scones and dinky sandwiches

 

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