These quick scones use easy pantry and fridge staples, to create tasty and rich scones but without needing loads of butter or sugar. This is thanks to the additions of extras like olives, and dried fruit to create great tastes.
Having recently been to both Cornwall and York (where one of the famous ‘Betty’s tea rooms’ presides – click here to see their site) I felt the need to indulge and making some scones. I’m a huge fan of both savoury cheese scones, and sweet fruit scones – so this versatile recipe, using a single basic batter, can easily be adapted for either.
More particularly, I was particularly taken by the ‘Fat Rascal’ scone that Betty’s make so decided to adapt my own scones into something like theirs. Apart from being bigger, the distinguishing feature of the Rascal was the inclusion of delicious chewy orange peel and a bite of almond. And they serve it with butter (though as you can see I requested cream and jam as well).
Anyway – here is my Cheeky Rascal recipe which I actually think came out rather well!
Preparation time – approximately 115-20 minutes
Cooking time – 8-12 minutes
Makes 12 small scones (2 inch diameter), or 7-8 ‘normal’ scones
Calories per serving:
- Basic batter mix makes 12 small scones, 80 calories each
- Cheese and olive scones make 12 small scones, 110 calories each
- Citrus fruit scones makes 12 small scones, 100 calories each
Basic batter mix – enough for 12 small scones (what I made today, around 2 inch diameter), or 7-8 ‘normal’ sized scones
- 175g self raising four
- 40g butter
- 80ml milk
- pinch of salt
- tsp of baking powder
- beaten egg (to finish, doesn’t get added to the mix!)
Additions for cheese and olive scones:
- 75g mature cheddar cheese (or other hard, strong tasting cheese)
- 10 rich black olives, sliced
- 1 tsp mustard
- optionally decorate with another 3-4 olives, and some thinly sliced peppers
Additions for sweet citrus peel scones:
- handful of raisins (approx 30g)
- handful of mixed peel (approx 30g)
- 2 tbsp sugar
- a tsp of cinnamon (optional)
- a squeeze of lemon juice (optional)
- optionally decorate with 4-5 almonds and 4-5 glace cherries
The olive and cheese cheeky chappy is on the right, looking a little more happy than the slightly startled citrus fruit scone on the left!
- Pop the dry ingredients from your basic mix in a large mixing bowl, mix well
- If making savoury cheese scones, add all the additional ingredients now, if opting for the sweet scones add everything but the lemon juice
- Given everything another mix and make a well in the middle.
- Melt the butter gently in the microwave, add this and the milk to the well and mix. If making sweet, and opting for the lemon, mix the lemon in after the milk is well mixed to prevent curdling.
- Turn the dough out onto a well floured surface, roll to a 2cm thickness and cut out some circles with a cookie cutter. Re roll a couple of times to make use of all the dough
- Brush over the scones using the beaten egg, and decorate them scones with eyes (cherry or olive slices) and mouths (almond or pepper slices).
- Pop in the oven at 180/gas mark 5 for 8-12 minutes for small scones a couple of minutes longer for bigger scones.
- Allow to cool on a wire rack, or enjoy straight away with some butter!
It’s fair to say this was a bit of an experiment at the start, and my first batch seemed underdone – then a minute later they were a bit too dry. The thing about making small scones like these is that they’ll cook and dry out a little more than you think on the cooling rack so if they’re starting to get coloured in the oven whip them out.
They are super tasty hot, and I made these for a little party we had at home and they got demolished in short order.
The sweet ones are great with simple butter, as well as clotted cream and jam or marmalade.
The savoury are really tasty with hummus – we had some smokey hummus that went down a treat, as well as classic cheeses and chutneys of course!