[best of both worlds, oh-so scrumptious!]
When it comes to breakfast, two worlds collide at the Cotswold Collective. The continental section prefers sweet breakfasts, the British contingency is in favour of savoury flavours.
Meet the Breakfast Scone that bridges the inter-European gap. Born of a sudden whim, and the availability of some foraged cooking apples on a Saturday morning, it is golden-hued, crusty on the outside, and crumbly-moist on the inside. Hidden in the carby goodness are small chunks of apple and CHORIZO, the addition of which makes almost every meal superior.
I used a basic scone recipe, and finely chopped the apple and chorizo by hand to avoid excess moisture. The reason they are quite flat is that I did not want them to be raw in the middle, or have soggy bottoms from the apple.
Starting with some sieved flour, bicarb and cream of tartar, plus Maldon salt flakes (as we have no self-raising flour in the house), and the basic scone procedure of making breadcrumb-like flakes with butter, the chorizo and apple mixture went in next. Whirling it around in the bowl to coat the pieces evenly in flour, and ensure adequate distribution in the dough was done in a matter of seconds, followed by a steady flow of milk to bring it all together into a smooth, wet, but not sticky dough ball. I have finally also found the right amount of working the dough - just enough to make it hold its shape without losing the light texture. Then a radical departure from scone lore by forming a thick sausage, and cutting it into 1.5 cm wheels. The reason being as per description above.
In the oven for 20 minutes at 180 degrees, and breakfast peace was achieved.
Recipe:
225 g plain flour
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
pinch of Maldon salt
50 g Lurpak light (it works surprisingly well)
1 thumbsized chunk of chorizo, finely chopped
1 cooking apple, chopped finely by hand (the chorizo-apple mixture was about a handful together)
110ml of milk (or more or less, depending on the state of the dough), plus some milk for glazing
When it comes to breakfast, two worlds collide at the Cotswold Collective. The continental section prefers sweet breakfasts, the British contingency is in favour of savoury flavours.
Meet the Breakfast Scone that bridges the inter-European gap. Born of a sudden whim, and the availability of some foraged cooking apples on a Saturday morning, it is golden-hued, crusty on the outside, and crumbly-moist on the inside. Hidden in the carby goodness are small chunks of apple and CHORIZO, the addition of which makes almost every meal superior.
Starting with some sieved flour, bicarb and cream of tartar, plus Maldon salt flakes (as we have no self-raising flour in the house), and the basic scone procedure of making breadcrumb-like flakes with butter, the chorizo and apple mixture went in next. Whirling it around in the bowl to coat the pieces evenly in flour, and ensure adequate distribution in the dough was done in a matter of seconds, followed by a steady flow of milk to bring it all together into a smooth, wet, but not sticky dough ball. I have finally also found the right amount of working the dough - just enough to make it hold its shape without losing the light texture. Then a radical departure from scone lore by forming a thick sausage, and cutting it into 1.5 cm wheels. The reason being as per description above.
In the oven for 20 minutes at 180 degrees, and breakfast peace was achieved.
Recipe:
225 g plain flour
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
pinch of Maldon salt
50 g Lurpak light (it works surprisingly well)
1 thumbsized chunk of chorizo, finely chopped
1 cooking apple, chopped finely by hand (the chorizo-apple mixture was about a handful together)
110ml of milk (or more or less, depending on the state of the dough), plus some milk for glazing
"Soggy bottoms"? "Chopping by hand to avoid excess moisture"? (How else *would* you chop apples unless you want puree?) You have been watching too much bake-off!
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