Chive scones with sour cream and lime topping

To tell you the truth – I wasn’t always a big fan of scones. Mainly because I grew up eating completely different pastries. The scones I know today were introduced to me much later in my life. Also if you looked for a scone recipe many years ago, the only one you could have found were the ones made with self raising flour. I don’t like self raising flour and its metal aftertaste and that was the biggest obstacle to developing my love for scones. So I had to wait to improve my baking skills and open my mind to other possibilities. However, I didn’t have to wait long and now I can’t stop baking them. This is just one of the versions of my savoury scones, lately the most loved ones. Lunch boxes, picnics, between-meals-snacks, breakfast…there are endless reasons for these scones to be baked.

Then again, when I came to the idea of writing about scones, I struggled. What does a person say about scones? It’s a such a simple and ordinary dish. I had to bake these three times just to get photos. Still not sure if I am happy with them. They are so ordinary! Then it occurred to me, it’s the simplicity that won me over in the first place, so why would that change. Simplicity with good quality ingredients is all that matters and everything else can be arranged on a good photo. Having said that, I feel that am I disregarding photography, which would be far from the truth since taking photos has become my favourite part of creating a post. So in short, good photography is equally as hard process as baking and should  be appropriately rewarded. Maybe I should bake another batch of scones? Why not!

Chive scones with a sour cream and lime 

300 gr white Spelt flour

100 gr butter

200 ml milk

1 teaspoon aluminium free baking powder

1 teaspoon sea salt

1/2 lime juice

1 lime zest

150 gr sour cream

100 gr grated hard cheese

1 teaspoon tapioca starch (or cornstarch)

Pour milk into a jar, squeeze lime juice and leave aside to curdle (approximately for 5 minutes). You can use buttermilk for this recipe as well, I just like the extra taste lime gives it, so I used lime.
In a medium size bowl mix all dry ingredients. Add butter chopped into cubes and work on it with your fingers until you get fine crumbled dough. Add home made buttermilk and combine everything until you just form a dough. Don’t overwork it.
Sprinkle flour onto a working surface and roll the dough gently into approx. a 2 cm thick small rectangle. Sprinkle more flour if needed and fold dough in half once, then fold again. You’ll end up with quite a small thick rectangle. Roll gently again into a 2 cm thick rectangle and repeat the whole process one more time. That is how you will achieve the flakiness of scones.
Use the 6 cm round cookie cutter to cut the dough. Make sure it’s floured very well before starting the cutting.
This is a rather small batch and I don’t like wasting much, so all the dough that is left after cutting the scones I would fold again and repeat the whole process with so I can get another scone or two. They still turn out fine.
Bake on 180C for 20 min.
Once baked, leave to cool before topping with sour cream.
Sour cream topping:
Heat sour cream, cheese and starch in a double boiler until cheese is melted. Leave to cool slightly before use. Pour over cooled scones and decorate with lime zest.

Spelt and raspberry scones

There have been endless days of illness around here. It seems to be almost inevitable when the seasons are changing, so I have to admit that as much as I love the idea of warm weather coming up, I don’t like the difficulties my body has to go through in order to adjust to a change. To make things even more difficult we were all ill at the same time, one more than another, but still – difficult. I was the last one to fail without noticing myself – I had to be “sent home” from the job I was working on, because no one wants to be around ill people and I was definitely one of those!

So, what is it that you do when you are not feeling well? Wrap yourself in a favourite blanket (still a bit cold around here), make your favourite tea (mix of peppermint and chamomile tea with a large spoon of honey, same quantity of bee pollen and a generous squeeze of lemon juice) … but something is still missing? Of course it is! How about some comfort food? So, I had to unwrap myself from my blanket, instead to wrap around an apron, and without thinking for a second, I baked these scones. They have been on the menu for some time now and we have them mostly for breakfast or a snack during the day. But that is just not enough, not after an obvious need for them in such an emotional and susceptible situation, so officially from today I will call them – super comfort food for this family. If I can’t make my body feel better – instantly, I can work on my spirit and anyone would feel better in such good company! It took me two days to recover, so what can I thank for this? A good tea mix or healthy spelt flour scones?

Also, I’ve been encouraged (from different sources) to include more colours in my photos and to try and create some drama as well. I actually liked the idea as much as the challenge and that is why these beautiful scones accompany a rich burgundy coloured roses (that my son picked from the market a few days earlier) and fresh bay leaves, kindly picked and packed for us, from our dear friend’s garden.

Spelt scones

200 gr wholemeal Spelt flour

200 gr white Spelt flour

150 gr unsalted butter

2 free range eggs

2 tablespoons sour cream

50 gr raw sugar plus more for sprinkling

½ teaspoon sea salt

1 teaspoon aluminium free baking powder

2 teaspoons cinnamon powder

20 ml milk (I used almond milk)

200 gr raspberries or berries of your choice

Heat oven to 160C. Line baking tray with baking paper.

In a medium size bowl mix flours, sea salt, sugar, baking powder and 1 teaspoon of cinnamon powder. Add butter, chopped into small cubes and mix with your fingers until crumbly. In a different bowl beat eggs lightly with a fork and add sour cream. Combine two mixtures until you get a nice and smooth dough. Roll into a rectangular shape, to 7-8 mm thickness. Place the fruit on the top, sprinkle with sugar (1 tablespoon approximately), add 1 teaspoon of cinnamon and roll into a log. Cut into triangles, brush with milk, sprinkle with sugar and bake for 20 minutes or until done. Cool on a cooling rack if you can wait, otherwise – Bon appetite!