Little one had her 12 month jabs this week. She was very brave, even if her mummy and daddy were not. Being an allergy baby she is more than used to visiting the doctors surgery or hospital for various appointments. However, she was a little bit of a grumpysaurus afterwards (understandably so, it’s three separate injections)! So I wanted to make something that she always enjoys, savoury scones.
Just in case you are wondering as I write this I’m saying scone sounds like cone, not scone sounds like gone.
Anyway, I didn’t get on very well with cooking at school. In fact I was truly awful at it. My family have many stories to share of my culinary treats! Pasta masquerading as wallpaper paste and a sponge with egg shell hidden inside were some of the highlights. It wasn’t until after university that I began to enjoy cooking. One success I do remember from school though was savoury scones which topped a vegetable cobbler. I recall that they were fairly easy to make and were actually rather tasty.
I made little one two types of savoury scone and both have been hits with her and me! They are quick, cheap and easy to make and keep in the freezer. I individually wrap them loosely in grease proof paper and then store them in an air tight container in the freezer for convenience. They’ve proven to be great at dinner time or for lunch, spread with a little pure sunflower spread or hummus.
225 g self raising flour, sifted
A pinch of salt
55 g dairy free butter (I used Pure sunflower spread)
25 g dairy free cheese (I used Violife), grated
150 ml dairy free milk (I used Oatly)
1. Pre heat the oven to Gas Mark 7, 220 C.
2. In a large bowl mix together the flour and salt. Rub in the dairy free butter with your fingertips until there are no large lumps.
3. Stir in the dairy free cheese and pour in the dairy free milk, stirring until combined.
4. Gently tip the soft dough out onto a floured board. Carefully knead the dough lightly.
5. Pat the dough to create a round about 2 cm thick. Use a 5cm cookie cutter to stamp out as many scones as you can, placing them on a lined baking sheet with spaces in between each one.
6. Carefully knead the remaining dough and repeat step 5 until the dough is used.
7. Brush a little dairy free milk on the tops of each scone. Make sure it doesn’t run down the edges as it will cause an uneven bake.
8. Bake for 12 to 15 minutes until risen and lightly golden. Cool on a wire rack.
Herby scone variation
You can flavour the savoury scones with any herb or spice of your choice. To make the herby variation I omitted the dairy free cheese. Instead I added a teaspoon of dried mixed herbs to the flour and stirred before rubbing in the butter.
Dairy, egg and nut free
Makes 10 – 12 scones
Total make time less than 30 minutes