Serves: Makes ~10 scones
Preparation and cooking time: ~20 minutes
Calories: ~160 per scone
Hey there folks, I’m back to my regular programming, after my baby-food in my last post! Up today are the scones I served with my “Waste-not-want-not” Soup. As the soup is so deliciously light, if you were on the hungry side you will probably want to bulk it up a bit with something carby and delicious, and so enter these bad boys.
We came back from England with a great big packet of cottage cheese. Apparently it exists in France, but I’ve seen it a grand total of once in a store, and my wife is rather a fan. I suspect the pack was rather too large as there was some left, rattling around by itself in the refrigerator for a couple of days and she suggested I chuck it into some scones since it’s so healthy. I was in two minds about just how to use it. I couldn’t decide whether I would use it “as is”, chunks and all, or blend it up until smooth. In the end, my blender won, although I might leave it chunky next time for an interesting texture and colour. I wanted to keep the scones quite simple so I opted for parsley as the only real other flavour. The flecks of green and the aroma of warm parsley dotted throughout the finished product was so lovely, and the little pinch of cayenne pepper served well to give just the right amount of kick.
I hope you will decide to give it a try (maybe even with some of the soup!) and do let me know what you think. I’m off out today to take some photos… weather allowing. I’ve been to the place before – near the little village of Gambaiseuil in the forest of Rambouillet – and it’s the kind of place which always looks great in my mind’s eye but, aside from a few exceptions, the photographic results are, sadly, less than stellar. I’ll be going with a few friends who share my photographic interest so I hope we can all feed off each others’ ideas and inspiration.
I’d appreciate it as well if you could let me know if you find that my site loads particularly slowly. I’ve been experiencing a few problems with it of late and I’m just trying to gauge if the issues are impacting only me or all visitors in general. Any reports about load time, pages appearing offline and so forth are helpful – thanks guys and gals.
Have a wonderful weekend and I’ll be back in a few days with something
Cottage Cheese and Parsley Scones
- 230g Plain Flour + extra for dusting
- 100ml Cottage Cheese
- 80ml Water
- 60g cold Butter
- 2tsp Baking Powder
- 1 – 2tsps Cayenne Peppere
- 1tsp Salt
- 1 large handful of fresh Parsley
- Start off by preheating your oven to 220 degrees Celsius and then blend the cottage cheese using an immersion blender until quite smooth. Don’t worry if a few lumps remain. Pour in the water to the blended cottage cheese and stir together to combine.
- Place the flour, baking powder, salt and cayenne pepper into a large bowl and chop the butter into small chunks, before dropping into the flour. Rub between your fingertips until you have a breadcrumb-like consistency, or alternatively, place into a food processor and blitz until you have a similar consistency. Finely chop the parsley and stir into the flour and butter mix.
- Pour the cottage cheese and water mixture into the bowl with the flour and butter. Mix well to form a manageable dough – slightly sticky to the touch. If the dough is very wet, sprinkle in a little more flour, and likewise, add a little water if the dough is very dry for some reason. Turn out onto a floured board and knead for a couple of minutes before rolling out to a thickness of about 15mm. Using a small cookie cutter, cut out rounds from the dough and place them onto a lightly greased baking sheet.
- Bake the scones in the preheated oven for about 10-12 minutes, until well-risen and golden brown, and enjoy as a nice side for soups, or simply on their own!