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My 2 favourite harty scones: ricotta, olive & chorizo scones/ parmesan & rosemary scones served with a salad & a mustard lemon dressing

Tasty scones: home-made!
Lovely filled savoury scones & side salad!

 

Yesterday, I made my 2 favourite savoury scones. They are light & like little breads because there is no cream in them, only semi skimmed milk.

Ricotta, green olives & chorizo scones & the other ones were Parmesan & rosemary scones. They are so delicious, sliced open, smeared with a bit of butter & laid with a thin piece of Prosciutto on it. Place the top on the Prosciutto & serve with a lovely green salad with sliced cucumbers. Dress the salad with a yummy mustard – lemon dressing. This is so lovely to eat it with your other half & to drink a glass of Champagne/ Cava with it. Excellent!
Recipe: For 2 sort of scones, each about 13 scones
Ingredients:
1. For the ricotta, green olives & chorizo scones:
250 gr of all-purpose flour ( I use Bio flour )
1 sachet of baking powder ( that is 20 gr )
150 ml of milk ( I used semi – skimmed milk )
50 gr of salted butter, cut into pieces
50 gr of chorizo, finely chopped up
50 gr of green pitted olives, finely chopped up
50 gr of ricotta ( I used fresh sheep’s ricotta )
1 large egg, well beaten
2. For the Parmesan & rosemary scones:
250 gr of all-purpose flour ( I use Bio flour )
1 sachet of baking powder ( that is 20 gr )
150 ml of milk ( I used semi – skimmed milk )
50 gr of salted butter, cut into pieces
50 gr of freshly grated Parmesan
3 medium sprigs of fresh rosemary, leaves picked, washed, dried with kitchen paper & finely cut up
3. For the salad:
3 heads of little gem lettuce, cleaned, washed & spun dry
1/2 cucumber, washed & cleaned, cut up into little rounds
4. For the mustard – lemon dressing:
1 heaped tablespoon of Dijon mustard
2 tablespoons of fresh lemon juice
5 tablespoons of a fruity olive oil
Maldon sea salt
grinned black pepper

Method:
** For the ricotta, green olives & chorizo scones:
1. Preheat the oven on 200°C. I use a fan oven, so I need 150°C.
2. Place your Kitchen aid or your Kenwood, on the counter of your kitchen. Take the fitting bowl. Sieve your flour into your Kenwood bowl. Add the baking powder. Mix it carefully in with a spoon. You wouldn’t want the air to go out of the flour.
3. Place your dough hook in your Kenwood. Now, add the cut up butter. Turn the Kenwood on 2 or 3. Mix it. Now, add the milk. Turn the Kenwood on 3 or 4 & mix it well together until it formes a stretchy dough. It comes quickly together.
4. Add the ricotta, cut up green olives & the cut up chorizo & blend it in the dough with the dough hook. Turn it on 2 or 3. When it is well mixed, the dough is ready.
5. Take it out & place it onto a floured chopping board. Roll with a floured rolling-pin or with your hands to a thickness of about 1 cm. Take a round cutter about 7 cm & place into the dough.
Lift the rounds on a silpat or non stick baking paper on a baking tray. I placed 9 rounds on my silpat, well placed apart.
6. Now, take your beaten egg & smear the scones all over it with the glaze. Bake for about 13 to 15 minutes in the preheated oven until golden, risen & cooked trough. Lift out of the oven & place on a wire rack to cool off completely. When completely cooled off, you can store them in an airtight container.
Keep the rest of the beaten egg, for the rest of the scones. Now, form new rounds with the remaining dough & smear in with the beaten egg. Bake the same way. I could form about 4 to 5 scones. Lift out of the oven on a wire rack to cool off.
Keep the rest of the beaten egg for the rosemary & parmesan scones.
** For the Parmesan & rosemary scones:
1. Preheat the oven on 200°C. I use a fan oven, so I need 150°C.
2. Place your Kitchen aid or your Kenwood, on the counter of your kitchen. Take the fitting bowl. Sieve your flour into your Kenwood bowl. Add the baking powder. Mix it carefully in with a spoon. You wouldn’t want the air to go out of the flour.
3. Place your dough hook in your Kenwood. Now, add the cut up butter. Turn the Kenwood on 2 or 3. Mix it. Now, add the milk. Turn the Kenwood on 3 or 4 & mix it well together until it formes a stretchy dough. It comes quickly together.
4. Add the grated fresh Parmesan, add the cut up rosemary & blend it into the dough with the dough hook. Turn it on 2 or 3. When it is well mixed, the dough is ready.
5. Take it out & place it onto a floured chopping board. Roll with a floured rolling-pin or with your hands to a thickness of about 1 cm. Take a round cutter about 7 cm & place into the dough.
Lift the rounds on a silpat or non stick baking paper on a baking tray. I placed 9 rounds on my silpat, well placed apart.
6. Now, take your beaten egg & smear the scones all over it, also the sides with the glaze. Bake for about 13 to 15 minutes in the preheated oven until golden, risen & cooked trough. Lift out of the oven & place on a wire rack to cool off completely. When completely cooled off, you can store them in an airtight container.
7. Keep the rest of the beaten egg, for the rest of the scones. Now, form new rounds with the remaining dough & smear all over in with the beaten egg. Bake the same way. I could form about 4 to 5 scones. Lift out of the oven on a wire rack to cool off.
** For the salad:
Place a few of the little gem lettuce leaves on one side of your plate & top them with slices of cucumber.
** For the mustard – lemon dressing:
Take a jam pot with fitting lid & place all the ingredients except the sea salt & black pepper in it. Screw the lid back on. Shake the jam pot up & down until it is completely mixed. Taste.
Now, according to your taste, add a few pinches or more of Maldon sea salt & 5 to 7 grinds of black pepper to the jam pot. Screw the lid back on & shake! Taste again. It has to taste fab!
Now, pour the shaked dressing over the top of the salad & take one of the scones, cut into 2, smear with a bit of butter, the same one you have used to make the scones, lay a thin piece of prosciutto or salami on it.
Top with the top & enjoy with a good glass of Champagne Brut or an excellent Cava Brut like Cava Miguel Torres, Pinot Noir Brut, Method Traditionnelle!!
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My 2 Favourite Harty Scones: Ricotta, Olive & Chorizo Scones/parmesan & Rosemary Scones Served With A Salad & A Mustard Lemon Dressing on Foodista
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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

101 thoughts on “My 2 favourite harty scones: ricotta, olive & chorizo scones/ parmesan & rosemary scones served with a salad & a mustard lemon dressing

  1. MMMM…Sophie! Those savoury scones look so lovely & fabulous! What a grand presentation! I bet they tasted as lovely as you describe them!I would totally like to dig into those filled scones & the nice salad with excellent dressing! Yum Yum Yum!!

  2. Wow,…I am amazed, Sophie! What lovely scones for a nice & elegant brunch to give on Sunday for my family! I love your salad & dressing too! It must taste fab with the excellent Cava Brut! Where did you buy it?

  3. This looks absolutely wonderful. Coincidentally enough, I just sat down to do my menu for a little party we're having this weekend, and I need some savory finger foods. I'm definitely going to make these!

  4. Aren't these savory scones perfect! These will be so great all summer long when we serve simple salads and cold soups. I can see them really kicking up a meal! Yum!

  5. O my goodness Sophie! Those look absolutely delicious! I've never had savoury scones before but these almost sound to good to be true! What a lovely flavour combination!

  6. Great scone recipes! Both very adaptable and versatile. Love them both, but I lean toward the ricotta one, I'm just a ricotta-loving gal 🙂

  7. Delicious! Parmesan and rosemary scones sound absolutely lovely! It's a nice change to the sweet, butter/jam slathered scones!!

  8. Never made scone…the ones that you feature look terrific…don't know which one I'd like to try first…yummie.

  9. I love how you made a little sandwich with your scones. I usually don't like sweet scones, but I have never had a savory one before. Looks great!

  10. All those ingredients sound perfect together! I love such dishes in these hot days. Their pictures are enough to make me so hungry right now.

  11. sweet scones aren't my cup of tea, so to speak. however, that said, i think these savory scones would really satisfy me–the ingredients you've combined sound wonderful!

  12. Such an innovative meal. I love scones, I'll take em sweet or savory…I'd love to try the latter with chorizo; these look too good to pass up!

  13. I've never had a savory scone, but I'm sure they are delicious. Love the idea of using ricotta in them.

  14. Oh Sophie – I adore savory scones and every ingredient in them. I have never hjd anything like the chorizo scones – that really intrigues me. I am in a savory mood – you cauight me just in time!

  15. Your scones look great! I'd love some of these with champagne or cava too. I haven't made a savory scone in a long time, and your parmesan and rosemary version is very tempting.

  16. OMG you killed me and sent me straight into heaven, those flavours mixed are just my idea of heaven as I said, it looks fantastic too. well done 🙂 kisses 🙂 xxx

  17. I'm going to have to try savory scones–yours look magnificent. I love the look of your dinner!

  18. Scone #1 is the one for me! I love chorizo and paired with olives and ricotta, it sounds just about perfect. I also like the photo where it's got a slice of prosciutto (?) – so delicious! These savory scones are marvelous!

  19. You are an amazing chef!!! These are so good, especially the one with that delicious slice of ham. My husband will be very thankful to you^-^

  20. I'm far from being an expert on baking scones. Therefore, I'll trust that your recipes should work. At the very least…I really like the selected ingredients ;o)Thanks for the inspiration.Flavourful wishes, Claudia

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