Scones – The tea-time treat is synonymous with Great Britain. Any typical English tea-time is known to be kind of incomplete without Scones and Jam and clotted cream.
In fact, English tea-time ceremonies have a variety of such beautiful treats such as Scones, cucumber and cheese sandwiches, Macaroons, Small tarts along with a collection of teas. Although I haven’t been to such a ceremony as yet, I would love to host one. Maybe someday. For now, I will make a start with Scones.
I have been meaning to make authentic scones for a very long time now but never got around to it. Thing is – I never really wanted to make the basic scone with a strawberry jam. No, that’s a Classic version and yes, I do love it but I just wanted something very different. Something experimental on flavors and something that anyone making would have a moment thinking “Hmm, the pairings kind of interesting and it does work well on the flavor combination too”. This got me thinking and after about a week of thoughts, combinations, ideas being worked and discarded, I decided to make the one I am writing below.
The combination is sort of quintessentially British in theory but the execution is a bit different.
Here’s presenting – Parmesan Scones with an Apple Chutney.
PARMESAN CHEESE SCONES WITH APPLE CHUTNEY AND MICROGREENS
For the Scones
Self Raising flour – 200GM
Baking powder – 1 teaspoon
Chilled butter – Cubed – 50GMS
Cold Milk – about 150 ML
Salt – a pinch
Grated Parmesan Cheese – about 30-40GM
For the Apple Chutney
Grated Green Apple – ½ Medium sized one [Sprinkle with a little lemon and keep else it will go brown]
Raisins – 3 tablespoons
Finely Chopped Onion – 1 medium
Finely julienned Ginger – 1 inch piece
Sugar – about 50GM [You could use plain white or brown sugar]
Salt – couple of pinches for taste
Apple cider vinegar – about ½ cup
Cinnamon Sticks – 2 Nos.
Star Anise – 1 to 2 Nos.
All Spice powder – couple of pinches [optional]
Microgreens – Ideally Mustard microgreens work brilliantly owing to their pungency. That would go well with the sweetness of the apple chutney.
If you cannot get microgreens, use Arugula [Rocket] leaves – torn up.
For The Scones
- Add the flour, salt, baking powder and Cheese in a bowl and mix well.
- Add in the cubed butter and mix using finger-tips to resemble a bread crumb like texture.
- Once done, add in the cold milk and using a fork, gently bring the mixture together to form a dough. Add a bit more milk if needed.
- Avoid using your hand for the mixing.
- Gently tip out the mix on a floured surface and flatten the dough mix into a flat disc about 2cm in thickness.
- Using a round cookie cutter, cut out rounds.
- Place these on a backing tray and glaze the tops using a little bit of milk.
- Bake in a pre-heated oven at 220°C for about 10 -15 minutes until golden. The baking time may differ oven to oven so, use your instinct here to judge if its done. Ideally took 15 minutes in mine.
- Take and place on a wired rack to cool before serving.
For The Apple Chutney
- Place the sugar and apples in a pan on a low heat.
- Add in the onions, ginger, salt, raisins, cinnamon, star anise and all spice powder.
- Cover and let it cook on a low flame for about 5-7 minutes.
- Add in the apple cider vinegar now. If the apples have softened, leave the pan open to cook.
- In another 5 minutes, the mix should all come together and be a bit of a gravy consistency.
- Don’t let it heat too far else the sugar will caramelize and it wont exactly have a chutney consistency.
- Take out in a bowl and leave to cool before serving.
- Take a scone and cut in half.
- Spread a bit of the apple chutney on the lower half of the scone. Don’t get the whole cinnamon or star anise in that.
- Sprinkle the micro-green on top.
- Cover with the top half of the scone.
- Serve with maybe some tea [hot or Iced].