This month I was assigned Karen of Lavender and Loveage. Karen was born in South Africa, was raised in England, traveled extensively and now divides her time between England and France. I was happy to learn that Karen and I have the same love and dedication to cooking and buying local and organic and eating seasonally whenever possible. Karen's family raised their own food and preserved their own food and Karen is carrying on the tradition.....a woman after my own heart.
When I went to Karen's recipe page I was thrilled to see that you could search for recipes by month. Since I now knew that Karen liked to eat seasonally and locally and since our weather here in Michigan is not that different from that in England I punched in the month of June from last year and went to town!! I was in heaven...the very first post I opened was dated June 3rd, 2013 and the title was Thrifty and Organic Meal Planning. I mean, what else could a person ask for in life....all the things I strive for set out for me on a silver platter and that was only the first post that I opened!! I continued looking through the entire month's worth of recipes and wow, there was so much from which to choose. I was very tempted by all the goodies Karen offered like No Bake Chocolate Peppermint Squares or several different Layer Cakes from another club to which she belongs. There were also a couple of salad recipes that intrigued me but when push came to shove I went back to that very first post that I opened and decided on the Cheese and Spring Onion Scones because Scones speak to me of England and I have never tried making them before.
The first thing I had to do was convert the recipe into US measurements. I googled it and found several different sites that offer help with this. I also did not have self rising flour so I used all purpose flour and added some baking powder. I used regular old dry mustard because I didn't have any English mustard powder and I substituted mexican blend cheese for the Red Leicester cheese, because that was what I had on hand.
I am happy to share my adaptation of Karen's delicious recipe. They turned out light, fluffy and delicious. This is a recipe I am sure to visit again and again. They were delicious for breakfast and I can't wait to try them with soup or stew.
They go together very quickly.
In less than 20 minutes you have beautiful, golden scones to serve your family and guests.
Cheese and Spring Onion Scones
adapted from Lavender and Lovage
1.5 c. flour
2 t. baking powder
1/2 t. dry mustard
4 T. butter
3/4 c. shredded cheese (I used Mexican Blend)
6 spring onions, finely chopped
1 lge egg mixed with 4 T. milk
Preheat oven to 400*. Line a baking sheet with parchment paper.
Mix together dry ingredients in a large bowl. Cut in butter until the mixture looks like fine bread crumbs. (I used my food processor and then transferred the mixture to a large bowl).
Stir in the cheese and chopped onion.
Add most of the egg and milk mixture, gradually, until you have a soft dough. I let my hands take over the mixing towards the end.
Turn onto a cutting board and pat into a round, approx. 1" thick. Cut into eighths and transfer to the baking sheet. Brush tops with remaining egg mixture.
Bake for 10-15 minutes, until risen and golden brown. Cool on a wire rack. Print Recipe