When a thesis calls, study food is a must. What could be more comforting than warm baked goods. These savoury scones are quite unusual with their topping of sweet and sour marmalade but the combination of flavours works an absolute treat. Trust me! You could serve them as canapes or even as part of a first course served with a simple green salad. These are certainly scones with jam and cream but not as you know it! Try to stop at one, I dare you.
- 225g self-raising flour
- 1/4 tsp salt
- 2 tbs chopped parsely
- 1/4 tbs chpped sage
- 1 tsp chopped thyme
- 1/2 tsp tarragon leaves
- 150ml milk (a little more to glaze!)
- 110g sliced brown onions
- 150g peeled and grated raw beetroot
- 2 red chilies
- 1 tbs butter
- 1 heaped tbs caster sugar
- 2 tbs balsamic vinegar
- Salt and pepper to season
- 300ml sour cream or creme fraiche
To make the marmalade, put the onion, grated beetroot and chilies in a pan with the butter and oil.
Stir over a moderate heat until the butter has melted. Turn the heat down low and cover the pan and sweat the vegetables gently for around 45-50 minutes until very tender. Once soft, add the sugar, vinegar, salt and a good grind of pepper.Stir and leave to cook uncovered over a moderate heat fr another 10 minutes. Ensure you stir regularly until the mixture is thick and jammy with no liquid remaining.
Taste and adjust seasoning to your liking, remove chilies and keep warm while you make the scones!
To make the scones, begin my preheating an oven to 220 degrees celsius.
Sift the flour and salt together and rub in the butter to resemble coarse breadcrumbs.
Stir in the fresh herbs and add enough milk to make a soft unsticky dough.
Roll out on a floured surface to approx 1cm and cut using your desired shaped cutter. I used a small biscuit cutter for bite sized scones.
Brush with milk and bake for 10-12 minutes until risen and golden brown.
To serve split scones in half and spread with the marmalade and a dollop of sour cream.
Stay hungry and happy cooking!