Olive and Cheese Scone Tray Bake (Mary Berry)

Olive & Cheese Scone Tray Bake (Mary Berry)

1lb/ 450g self raising flour

2 tsp baking powder

1 tsp salt

4oz/100g butter

7oz 200g strong cheddar grated

4oz/100g black olives pitted & chopped

2 eggs beaten

milk enough to make 10fl oz 300ml when mixed into the beaten egg

1 oz /25g grated parmesan

1 also added half a teaspoon of dried oregano although this isn't in the recipe. It just adds more depth to the flavour.

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preheat the oven to 230c/450F/gas8

grease a 12x9 roasting tin (30x23cms)

Put the salt, flour & baking powder along withb the butter into a large bowl

Using the fingertips rub in the butter until it forms fine crumbs.

Add the cheese and olives.

Stir in.

Make a well in the centre, add the beaten egg & milk and mix to a soft dough.

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Very lightly knead it together and roll out on a floured surface to the size that will fit the tin.

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Mark it into 12 squares and brush the top over with a little milk

Bake for around 15 mins

Sprinkle over the parmesan and bake on for another 5.

It should be well risen golden brown by then.

Cool and use as required.

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Olive & cheese scone tray bake

Scones .. my collection both sweet and savoury

   Find the recipe here Blueberry and Yoghurt Scones with Homemade Lemon Curd

Definite staple for us Brits. Great to serve for Afternoon Tea....I like mine toasted the following day for breakfast....yum

This recipe is for plain sweet scones....you can add dried fruit or a few blueberries.  As you progress you can devise so many variations of your own.

I have savoury recipes for cheese scones & olive scone bake if you need them....let me know. 

Here's a few rules that will make all the difference to your scones

Invest in some good scales.... accurate weighing makes all the difference when baking

Work quickly, lightly and not at all heavy handed

Flour..... Use fresh good quality self raising flour....I use Homepride....I can't tell you what a difference it makes

Old SR flour loses it's raising power.   so you're just wasting money if you use it.  Think of all the other ingredients you're wasting too.

Make sure your Baking Powder is well in date.  Throw it in the bin otherwise....it doesn't work at all well when stale. Also don't use too much it's counter effective.

I use cold unsalted butter cut down into cubes so it's easy to rub in. You can use margarine but the flavour won't be there.

I like to use Buttermilk to bind them together.  If you haven't got any then sour milk makes wonderful scones, this is what my mother always used. You can sour milk by leaving it out for a while to get to room temperature and adding a good squeeze of lemon juice.  When it starts to curdle it's good to go.

Use a plain not fluted cutter & dip your cutter into flour before each cut....seems to make them rise better

Glaze just the top, not the sides...glazing the sides stops them rising

Heat the tray you're going to use in the oven until the oven reaches the required temperature ....arrange the unbaked scones on and quickly place in back in the oven

Basic recipe:-  to make 8-10  scones

you will need a greased baking tray....heated as explained above

a 5cm plain round cutter 

12oz - 375 gms Self Raising Flour......see above

1 level tsp Baking Powder                         ditto

pinch of salt

3 tbps caster (superfine) sugar

3oz-90gms unsalted butter

approx 6 fluid oz /175  Buttermilk /Soured milk  ( may take more or a little less depending on the flour absorbancy

a little beaten egg to glaze

add a handful of dried fruit eg. sultanas or raisins but this is optional

Method

Heat the oven to 220c/425f/gas mark 7

Sift the flour, baking powder & salt into a large mixing bowl

rub in the cubed butter until it forms a breadcrumb texture

Add the sugar and mix through

Make a well in the centre and add almost all the buttermilk,  mix together quickly with the blade of a knife

The mix should be quite sticky initally. Add a little more buttermilk if the dough is dry

Lightly bring together to form a ball

Do not overwork the dough at any stage !!!!!!! 

Dredge your worksurface with flour.

Turn out the dough

Lightly roll it out, you can even lightly press it with hands to approximately 1½"/4cms thick

Cut into rounds....you'll probably only get 4 or 5 at this stage

Quickly and gently reform the dough and cut some more

Brush with beaten egg

Remove the hot baking tray from the oven and quickly arrange to scones on it

Bake for around 10 minutes  220c/425f/gas mark 7

They should be golden and firm to the touch but with a little give.

Remove from the tray straight away and place on a wire rack to cool

Ideally serve while still warm.  

Perfect with jam & clotted/whipped cream

or as I've used here thick Greek Yoghurt

Cornish style......cream on top.......Devon Style jam on top......you choose

see below for more ideas....some are taken from my other page

                  Cheese & Walnut Scones find the recipe here Cheese & walnut scones

                                                                    Banana & Toffee

                                         

                        Sultana Scones  find the recipe here Sultana Scones 

                    Get the Recipe Here Olive and Cheese Tray Bake

               Cheese & Chutney                          

                                               Courtesy of Jo's Blue Aga

                            Chicken Cobbler Ring...find the recipe here   Chicken Cobbler Ring

       Find the recipe here Caramelised Red Onion & Courgette Polenta Scone Bake

Sultana Scones

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For a perfect afternoon tea. These scones served while still warm with strawberry jam & clotted cream cannot be beaten. Omit the sultanas if you prefer a plain scone or add any other dried fruit that you prefer to the basic scone dough .

to make about 20 2" scones

400g of self raising flour
1 tsp baking powder
pinch of salt
(sift these dry ingredients together into a large mixing bowl)
3 tbsp caster sugar
80g soft butter
2 beaten eggs
80 gms sultanas
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 sugar
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.
Roll lightly to about 1" thick and cut into rounds using a 2" cutter.
Place on a greased oven tray
Brush with a little egg wash
Bake in a hot oven 220c/ 425f/gas 7 for around 12-15 mins until they are well risen & golden brown
Leave to cool on a wire rack
Best eaten when still warm with strawberry jam & clotted cream

Cheese & Walnut Scones

Cheese and Walnut scones make a great addition to any afternoon tea. Top them with butter or cream cheese- fabulous. I always think they're best served warm but they are great at room temperature. Try toasting them the following day or even a 10 second blast in the microwave will do the trick. I will often serve these with a brunch of bacon & eggs, or even instead of cornbread with a bowl of chilli.... just fabulous. 

If you're not keen on Walnuts just leave them out. The cheese scones on their own are lovely.

As you can see they are very simple to make and can be on the plate within 20 mins of weighing out the ingredients. 

12oz/300g self raising flour
1 level tsp baking powder
2oz/50g butter
6oz/150g of strong cheddar or similar cheese grated finely
1tsp salt
a big pinch of cayenne pepper
1tsp of Colman's mustard powder
2 eggs
around 5 tbsp of milk
3oz/75gms chopped walnuts (optional)
will make around 16 scones

Heat the oven to 220c/425f/gas 7

Grease a large baking sheet

Sift the flour, baking powder, salt, cayenne & mustard powder into a bowl
Rub in the butter until it resembles fine breadcrumbs
Add almost all the cheese reserving a little to sprinkle over the scones prior to baking
Add the walnuts and mix all the dry ingredients together
Beat the eggs with around half the milk in a bowl
Make a well in the centre of the flour mix and add the egg/milk liquid
Gradually bring together adding more milk as necessary to make a soft but not wet dough.
Handle very carefully and don't overwork at this point
Roll out on a floured surface to around ¾"/2cm thick and cut into rounds using a 2½ inch /6cm cutter.
Brush the tops with a little milk and sprinkle over the cheese.
You add a sprinkling of either paprika or cayenne for extra colour if you like
Bake on the top shelf for around 15 to 20 minutes

Cool on a wire rack, these are delicious served whilst still warm or I often halve & toast them lightly the next day and spread with unsalted butter.

Blueberry and Yoghurt Scones with Lemon Curd



Blueberry & Yoghurt Scones with Lemon Curd

Don't you just love scones. As a child our Sunday tea always had a plateful along with a Victoria Sandwich or a fruit cake.  I really should make them more often. These quite literally took me all of 5 minutes to throw together and another 10 minutes to bake. Such little effort but everyone thinks I've been slogging away in the kitchen all day when I do make them.
The lemon curd is also a quick cook. You really don't have to stand over a simmering pan for ages, just keep a very keen eye on the microwave as the curd cooks, it will burn if you're not vigilant. 
These Blueberry, Yoghurt scones are just delicious. The Yoghurt in the dough gives them such a good rise while keeping them lusciously moist. Lemon & Blueberry is such a fabulous combination and this will make a complete change from the regular Devon or Sultana scones that accompany afternoon tea. I really hope you enjoy them

For the Lemon Curd
this is a very quick recipe using the microwave.

zest of 3 lemons
250 ml lemon juice
100g melted unsalted butter
200 g caster sugar
3 eggs

In a microwavable bowl
Whisk the eggs & sugar, add the lemon juice & zest & stir
Add in the melted butter
Cook on a medium heat for 1 minute blasts and give a good stir after each minute
When the mixture is thick enough to coat the back of a spoon it is ready.
Pour into sterilised jars.
Can be kept in the fridge for up to a month.

For the scones. set the oven to 220c/7gas/425F

225g / 8oz Self raising flour
half a teaspoon of baking powder
a pinch of salt
sieve these dry ingredients together
1.50 oz/40g  butter or margarine
1 and a half tbsp caster sugar
zest of 1 lemon
2 tbsp plain yoghurt & 1 egg beaten together
around 3oz/75 g Blueberries

Rub the butter into the sieved dry ingredients until it resembles breadcrumbs
Add the lemon zest and sugar and mix through.
add the Blueberries
Make a well in the centre of the bowl and add the egg & yoghurt
Gently bring together to form a soft dough.
Flour your work surface.
Gently press down the dough & roll lightly until it is around 1" 2.5 cms thick
Cut out with a 2"/ 5cm into around 12 scones
Place on a greased oven tray.
Brush with a little milk.

Bake at the top of the oven at 220c/ gas 7/425f for around 10/12 minutes

Serve with the lemon curd, whipped cream or as I like them with Thick Greek Yoghurt


http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-36.html