Vibrant and healthy recipes to brighten up your day.
- 1/2 cup chilled unsalted butter, cut into small cubes
- 2 1/4 cups button mushrooms, finely sliced
- 10 sprigs of thyme, leaves only
- 2 heaped tbsp roughly chopped chives
- 2 pinches salt
- 3 1/4 cups plain (all-purpose) flour
- 3 tsp baking powder
- 3/4 cup Parmesan, grated plus extra for topping
- 7 fl oz semi-skinned milk
- 1 large egg, lightly beaten
- ricotta, to serve (optional)
- Caramelized onions, to serve
- Butter, to serve (optional)
Preheat the oven to 350ºF and line a baking tray with baking parchment.
In a medium saucepan, melt 1 tablespoon of the butter over a low heat, then add the mushrooms, garlic, thyme and chives. Season with a pinch of salt and sauté until the mushrooms are tender, around 8–10 minutes. Set aside.
In a large bowl, sift in the flour, baking powder and a pinch of salt. Add the remaining butter and, using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Gently stir in the Parmesan and mushrooms.
Using a blunt butter knife or pastry blender (this maintains the flaky texture), cut the milk into the flour and butter mixture to form a dough. It may seem a bit dry, but it will come together eventually.
Turn the dough out onto a clean work surface and knead twice or until smooth. Shape into a 7 in. round, cut into 8 wedges and place on the lined baking tray.
Brush the egg over the scones, sprinkle over extra Parmesan and bake in the oven for 20–25 minutes or until risen and golden brown. Transfer to a wire rack to cool.
Wrap tightly in cling film (plastic wrap) and freeze in a container.
When ready to eat, defrost in the fridge overnight and reheat in the microwave until heated through. Halve and serve with ricotta and caramelized onions, or a humble swipe of butter.
About this recipe
“You could make these scones in a food processor, although a couple of extra minutes of therapeutically preparing them by hand will make for a much lighter and wonderfully crumbly result.” – Bec Dickinson
Excerpted with permission from Love Your Lunches by Bec Dickinson, published by Hardie Grant Books.