Super Savoury Scones. A good scone should always be crisp and crunchy on the outside and soft and spongy on the inside. They are best served warm, straight out of the oven.
To make these last keep them in the fridge covered in beeswax cloth, and reheat for 5-10 minutes in a warm oven. Buttermilk gives any scone a delicious softness but easily be substituted with plain milk, use enough to make the dough wet enough to bind together.
Makes 12-16 large scones
1 medium (350g) leek, finely chopped
1 bag (150g) baby spinach leaves
2 teaspoons chopped fresh thyme
½ cup fresh parsley, fine chopped
¼ cup chopped fresh basil leaves
2 tablespoons fresh thyme leaves
1 tablespoon butter
1 cup fresh tomato, diced
6 cups plain flour
6 teaspoons baking powder
1 tsp each salt and ground black pepper
100g butter, cold
200g feta cheese, crumbled
1 cup buttermilk, approx
1 x 150g brie round, cut into thin strips
Preheat oven to 180°C. Grease an oven tray and line with baking paper.
Place the leek, spinach and herbs in a food processor and roughly chop. Heat butter in a frying pan, add leek and herbs, cook, stirring occasionally, until leek is soft. minutes or until any liquid has evaporated; cool. Prepare the tomato.
Sift together the flour, baking powder, salt and pepper in a large bowl. Lightly rub the cold butter into the dry mixture. Add the leek mixture, tomato, and feta cheese. Add enough buttermilk, to only just combine.
On a lightly floured surface, empty bowl and pat lightly together into a rectangular shape. Use a 8cm round cutter to cut into rounds and place onto lined baking tray. Top with a slice of brie cheese.
Bake for 18 minutes until golden. Leave to rest for 5 minutes before serving with cream cheese and sweet chilli chutney.