Thursday, 18 April 2013
Scone (Cobbler) Ring
I just love to have visitors to my blog, I've taken some time to prepare this recipe and to blog it so I would be so grateful for some feed back. Please leave a comment or better still visit come over & visit me on my Facebook page https://www.facebook.com/la.difference.catering where I'm available all day most days
This is a savoury version of my Scone Ring. I suppose you could call it an upside-down Cobbler where the base is baked first and then topped with what ever takes your fancy. It can be used for hot & cold fillings. A sweet version filled with lemon curd & raspberries with swirls of lightly whipped cream would be fabulous for a dessert. My friend Jo Wheatley suggested that it could be filled with a ploughman's lunch, ham, cheese & pickles now wouldn't that be fabulous.
I filled this one with sauteed leeks & mushrooms, strips of seasoned chicken that I quickly fried until almost cooked, and sweet baby tomatoes. I sprinkled over lots of Parmesan and popped it back into a hot oven for 5 minutes until everything was piping hot.
Here's how I made it
For the savoury scone mix
400g of self raising flour
1 tsp baking powder
1 tsp salt
1 tsp freshly ground black pepper
(sift these dry ingredients together into a large mixing bowl)
80g soft butter
2 beaten eggs
2 tbsp finely chopped chives
enough milk to form a soft but not wet dough
an egg yolk with a tbsp water whisked in for the egg wash glaze
Rub the butter into the flour until it resembles breadcrumbs, mix in the chives
Make a well in the centre and add the eggs and enough milk to make a soft but not wet dough
Handle it as lightly as you can or it can become rubbery if overworked and bring together to form a ball.
Half the dough
form the first half into a disc around 8/9" round and place on a greased oven tray
roll out the other half to about the thickness of a £1 coin and cut into 2" rounds.
I made around 14 .
Wet the edge of the ring with the egg wash
Place slightly overlapping rounds of scone equally around the edge
Brush the top with egg wash
Bake near the top a hot oven 220c/425f/gas 7 for around 12 minutes until cooked through & golden brown.
Remove from the oven and either leave it to cool completely or fill it straight away if serving hot and pop back in the oven until everything is piping hot and serve immediately.
If you want to make a sweet version.
omit the salt, pepper and chives
add 3 tbsp caster sugar to the mix after you've rubbed in the butter.
I will make a sweet version and add it to this post soon.