It is now becoming fashionable to cut down on waste and live sustainably which I think is wonderful. But it is nothing new to me as, to quote my Barbara, we were both ‘war babies’ born during a time of great conflict in the world. It was a time of rationing in the UK and general deprivation.
“Now what has all this got to do with a batch of delicious savoury scones?” I hear you say.
Well, I found myself in ‘retro mode’ this morning. Plus, I had flat leafed and curly parsley from the allotment, a nice piece of cheddar and half a jar of fresh cream that I wanted to use up.
So out came the ‘Margaret Fulton’ as I have found her to have good old-fashioned tried and tested recipes. I decided a batch of scones would just fit the bill, with a bit of tweaking from me.
Flat leafed and curly parsley from the allotment
You don’t usually find full cream in my fridge (the hips!) but I bought this jar for a special recipe the other day and bought the larger jar to be on the ‘safe side’.
So … Pre-heat the oven to 220c.
I used the basic scone recipe of 3 cups of self-raising flour, 1 tsp salt, 2 oz (60 grams) of butter. Rub together to resemble breadcrumbs.
Instead of a cup of milk I used milk/cream half and half to make a richer mix.
I added a really big handful of the chopped parsley and a cup of grated cheddar to make a nice stiff dough.
Rolled out the dough, brushed the top with the rest of the cream and a sprinkling of grated cheddar. And it’s that finishing touch that gave me the lovely golden top to the finished batch.
Scones ready for the oven
Pop into a pre-heated oven – in this case it took 20 minutes. And out come the delicious herb and cheese scones.
Thank you Mrs Fulton.
Allotment Adventures with Jean 