Monday, April 16, 2012

Multicultural Baking -Sconascas

Since I have not had a chance to go on holiday recently, I have found solice in making foods from places I'd rather be. However not following the recipe, I've been creating an amalgunation of two recipes from else where in the world. Also beware, I have grown up without weighing scales in the house so I have come to learn that measurements are for sissies. 

English Scones + Hungarian Podasca

The  outcome are these amazingly filling yet morish dollops of goodness.

This makes about 12

1.5kg bag of Self Raising flour(or plain flour with a teaspoon of baking powder)
250g Butter (real butter not Margarine)
Enough Sour cream or milk to make the above into a dough (sour cream makes them much more dense  and filling than milk but milk is cheaper)
About 10 rashers of bacon, realistically as much as you want.
About 200g grated Parmasan but again realistically as much as you want.
Caraway seeds - not essential but give it a wee edge.
Butter for greasing and an egg for glazing, both pretty optional really.

Set your oven to about 200C/400F/Gas mark 6 and grease a baking tray with butter

1. Cut the block of butter into cubes and add it to the flour (which you can sieve if you want to but it's definitely not essential)

2. Now you want to get your hands in and make the butter and flour into a mixture that resembles bread crumbs. I hate it when people say that because I never think it looks much like breadcrumbs... It looks like this essentially:

4. Chop your bacon into as small bits as you want and don't throw away the fatty bits as those and the extra crispy bits! Throw it into a hot frying pan either with a bit of butter or not, it barely makes a difference!

5. While that's crisping up nicely add your parmasan and some caraway seeds into your "breadcrumb" mixture and give it a wee stir.

6. When the bacon is really nice and crispy add it to the now pretty cheesy mix, mix it all around and the add in the milk/sour cream. The dough should be moist enough to form a ball but not wet enough that it sticks to everything. It's pretty much preference here, a dryer mix will produce crumblier scones where are a wetter one will be, well, wetter.

7. Form some scone shaped dollops onto a greased baking tray and slosh on some egg which you have whisked into a cup. You can artistically sprinkle on some caraway seeds before putting them into the preheated oven for about 20 minute or until golder brown.


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