Soooo we’ve been eating our way through summer via our CSA (Community Sustained Agriculture) baskets; chomping on raw carrots, sautéing kale + garlic, devouring mounds of cucumber and tomato (a power couple only equalled by Jay-Z and Beyonce) salads… you get my drift. But when my meal is mostly composed of veggies, I like to have a nice big hunk of bread alongside to complete the harmony.
With motherhood comes a new time unit: the nap. Sadly, a nap is not long enough to make bread. Thus, this summer, I turn to savoury scones. Scones are muffins for grown-ups. It took me 20 years before I actually dwelled into one. All my youth, every time I drooled in front of a pastry window and I was about to order the oh-so-inviting-scone, my mom would tell me: « pick something else, you won’t like that, it’s dry ». When I finally rebelled myself, at 20 years old, I had such a revelation. The forbidden pastry that was supposed to be dry and crumbly ended up being so light and fluffy it was like a muffin top yet it didn’t have the sweetness of a muffin. That lack of sweetness made me feel so sophisticated and mature all of a sudden. The scone stuck with me.
Anyhow, the other day, when I put our little baby down for his nap, I tiptoe out of his room and into my rubber boots and I head out to the garden. I picked up a bunch of parsley, 5-6 leaves of sun-bathed basil and a little sprig of rosemary. Off I went to the kitchen and I started baking these simple savoury scones to go alongside this week’s harvest.
Little notes: when making scones, I like to have a small percentage of the flour to be rye. This adds depth and nuttiness to the pastry. Also, if I were to make these in the winter months (soup season!), instead of adding fresh herbs to the dry ingredients, I would add a big spoonful of pesto (green and/or red) to the wet ingredients.
Now – to your oven!
Fresh Herbs and Cheddar Scones
- 1 egg
- 3/4 C milk
- 1 C grated cheddar cheese (reserve a little to sprinkle on top)
- 1 3/4 C unbleached all-purpose flour
- 1/4 C rye flour
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/2 C fresh herbs (if you only use super fragrant herbs like rosemary or thyme, you can use a little less)
- 6 TBSP cold butter, cut into cubes
- Preheat the oven to 400°C;
- In a small bowl, mix the egg, milk and cheese together and set aside;
- In a larger bowl, mix together both flours, baking powder, salt and fresh herbs;
- Add the butter to the dry ingredients and cut it in the mix with two knives until the largest butter pieces are as small as peas;
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon;
- Turn the dough onto a well floured board/counter and shape into a big disk approximately 1.5 inches thick;
- Cut the disk into 8 equal wedges;
- Place the wedges on a baking sheet lined with parchment paper and sprinkle the remaining cheese on top;
- Bake in the preheated oven for 23 minutes or until golden brown;
- Let cool and eat alongside your favorite salad/soup or have two (ahem… three) while your baby finishes napping.