Quick, savoury scones packed with pancetta, Parmesan and mixed herbs, served warm with homemade butter.
Ingredients List
Method
- Preheat oven to 220°C, fan forced and line a baking tray with baking paper.
- Dice pancetta into bite size pieces. Melt butter in frying pan and cook pancetta. Once cooked, place to the side to cool.
- Add salt, butter, plain flour and baking powder into the bowl of the stand mixer. Mix until coarse crumbs form – 2 minutes on speed 1.
- Add caster sugar, pancetta, mixed herbs (may not need full amount play by ear on day) and parmesan cheese. Add about 100 ml of milk and mix for 20 seconds on max speed. If dough has not fully come together add a little bit of milk and mix again – do not add more milk if it has all come together.
- Transfer bowl to a lightly floured surface, knead together into a ball. Press dough out using the palms of your hands until about 1 inch thick (this makes it more rustic than using a rolling pin).
- Cut out using the scone cutter and place onto the baking tray. Complete with remaining dough until all is used up.
- Brush with leftover milk and bake for about 18 minutes.
- While scones are baking, make your butter. In a food processor add two cups of thickened cream. Start mixing on a low speed for 30 seconds then move to a high speed for 1 to 2 minutes until it turns into whipped cream.
- Scrape the sides of the bowl and then mix again for 3 to 6 minutes until the butter separates from the buttermilk. Keep an eye on it at this stage as you will be able to both see it and hear it.
- Remove the butter and squeeze it using clean hands to remove as much buttermilk as possible.
- Run the butter under cold water and do the same to remove any excess buttermilk and clean it. If you wish to add salt now is the time.
- Shape the butter into the ramekin and place on your serving plate. Add the scones to the serving plate once cooked and serve.
Blue Ribbon
