Saturday, June 9, 2012

Pancetta and Parmesan Scones

Between the torrential rain and the gale force winds, I'm getting rightly browned off with this so-called summer. We're meant to be going for nice walks in the sunshine, sitting in the garden reading and having long leisurely BBQ's with cold drinks and lots of salad.  Scrap that - I'm so chilled to the bone that I'm half considering putting the electric blanket back onto the bed so I wanted some warming comforting food to lift my spirits.  Sometimes cake just doesn't cut it, so it was time for savoury - scones to be precise.  Full of tangy buttermilk and spiked with smoked pancetta, salty parmesan and a handful of chives for an oniony bite, these are perfect brunch fare.  They take minutes to make, minutes to bake and will keep you all warm and cosy inside.

They remind me of the fabulous Parmesan Scones made by possibly the best bakery in the world, Brown Hound Bakery in Drogheda which I absolutely adore, so this is my homage to Jeni & Reuven!

Pancetta and Parmesan Scones

50g Pancetta
450g Plain Flour
1 tsp Salt
1 tsp Bicarbonate of Soda
1 tsp Caster Sugar
50g Parmesan, grated
1 tbsp Chives, snipped
350ml Buttermilk
1 tbsp grated Parmesan for sprinkling

Preheat your oven to 230c/Gas Mark 8 and take out two baking sheets.

Fry the pancetta in a dry pan until crisp on both sides, remove to a sheet of kitchen paper and allow to cool.  If you're feeling like a treat, fry a slice of bread in the leftover pancetta fat, just to sustain you.  Best fried bread in the whole wide world...

In a large bowl, mix the flour, salt, bicarb, sugar, parmesan, chives and the pancetta (crumble it up as you drop it into the bowl).  Make a well in the middle.

Add the buttermilk and mix gently by hand - don't overwork or it will become very tough and doughy.  If it's too dry, add another splash of buttermilk.

Turn out on to a very well floured surface and with a floured hand, pat the dough until it's about an inch (2cm) thick.  Cut into triangles, place onto the baking sheets and sprinkle with the remaining Parmesan.  I get about 12 scones from this mix.

Bake for 15 minutes until golden brown and risen.  Cool on the sheets for 5 minutes before transferring to a wire cooling rack.

These are always best eaten on the day but warm them gently in a low oven the next day and they'll taste just as delicious

1 comment:

  1. Blimey, I wasn't expecting it to be that much of a piece of cake. I was thinking I'd have to really put my back into it just to make these things.