On Sunday, even though it was Mother’s Day I had a quiet day to myself. Mr SmartCookieSam was out taking part in a rally in his classic car, my son was working and my daughter is at uni. So for some of the day I was at home with the dog. I know I shouldn’t be baking as I just end up eating it but I love the whole process of it. Baking is therapeutic to me.
Last week I treated myself to Lorraine Pascale’s latest book simply titled “Bake” I have most of her books including her very first publication, also a baking book. As soon as I opened the book in the middle of Costa Coffee I was sat there drooling over the pics and mentally bookmarking what I was going to bake first.
The day after I got the book I baked some star shaped cookies but this time it was something savoury. I’ve always loved cheese scones but these ones were slightly different in that they had crispy fried pieces of cubed pancetta in the dough. I knew they would taste amazing. I had a packet of pancetta cubes in the fridge from when I was meant to make a Carbonara last week and never did. So in the end they got thrown into the scones.
First, the packet of pancetta was fried until crispy.No need for oil in the pan, I let them fry in their own fat. Once they’d cooked and were crisp, I got a paper towel out and let the fat soak into the towel to dry off.
While the pancetta was cooling down I grated some mature Cheddar into a bowl.
I then used my food processor to combine cold cubes of butter with self raising flour, baking powder, mustard powder, sea salt flakes and an optional extra to the recipe: paprika. I put a large pinch of this in. After the mixture had turned into what looked like breadcrumbs I put in 3/4 of the cheese along with some chives and the pancetta.
To bring it all together I poured in some buttermilk which was about half of a carton. This was enough to form the scones into a dough. It wasn’t sticky but the right consistency for rolling out gently.
Lorraine says her recipe makes 8 scones but I found I could only get 6 decent sized ones out of it. I often find this with scones. The recipe quantity makes far less than it’s meant to. Still six scones was more than enough for me. I used a plain circular cutter for my scones and then once cut out they were put onto a baking tray covered in parchment. I glazed the top of the scones with buttermilk and then sprinkled on the remaining cheese.
The scones went into the oven for about 10-12 minutes until they had risen well. I saw the cheese was bubbling and golden and couldn’t wait to test one out that very afternoon cut in half and spread with butter. They were delicious.
Love Sam xx