Monday, May 13, 2019

Ploughman's Scones for #BakingBloggers

I'm a member of a group called Baking Bloggers.  Each month we have a theme and are tasked to bake something within that theme.

We've done some fun stuff over the past year or so, and I've had fun coming up with ideas and recipes and posts for it.

The mission this month, should we choose to accept it,  was to make something British,  and
Bake  for a Tea Party.  

The Brits have this down to a science, from delicate little Tea sandwiches to Fairy Cakes.  But, there is another side to 'Tea'.  This is where you have something a little more hearty.

If you've ever been to an English pub and seen Ploughman's Lunch on the menu, I bet you ordered it. It was hearty, satisfying and totally delicious.  It usually consisted of bread, cheese, pickles, chutney, sometimes ham, sometimes apples or celery, usually onions and of course butter.  You plopped it all together and had an incredible sandwich or ate it piecemeal.

Well, I wanted to play a little with the basic concept.  And since Scones are usually found on a 'Tea' table, I decided to put this all together into something you could just pick up and eat.
And fortuitously for me, I had a gathering to go to this past week, and decided to make these and bring them as my contribution.
I made them more an appetizer size though.


Cause I could.

I went to quite a few websites for inspiration.  This one and this one, as well as here.

What can I say, I then took my tried and true, made many, many times, Scone recipe and had fun.

I also had a bad moment or three when I couldn't find some Major Grey's Chutney anywhere, and I tried three different stores. grrrr 
If I had more time I would have driven to the 'big' city, cause I know where to find chutney up there, but luckily, or fortuitously,  I found some Cranberry Chutney in my local store. So I bought it and used it here.

And then I found a single, solitary bottle of Major Grey's Chutney lurking in my pantry.
Yay me!

I swear sometimes life throws you Chutney just when you least expect it.

I chose not to use any apples in these, but instead put together the little 'Ploughman's' Scones using some of the Cranberry Chutney, a lovely aged sharp Cheddar and a minced ham spread.  I also used some Cojack cheese on some of them and then decided that the sharp cheddar went really well with the Major Grey's Chutney (which is mango based.)

I sampled some before taking the little scones to the party, and then promptly wrapped a couple up for my breakfast the next day.

Ploughman's Scones

Yield: 24 bite size pieces- for an appetizer or 8 + servings
Author:
prep time: 5 Mcook time: 25 Mtotal time: 30 M
You don't need to make these small, but if you're going to a gathering, they're a fun little take along.

ingredients:

Scones
  • 4 cups self rising flour
  • 2 teaspoons baking powder
  • 1 stick cold salted butter (4 oz)- cut into small cubes
  • 1/2 cup Creme Fraiche mixed into 1/2 cup milk
  • or
  • 3/4-1 cup sour milk
Minced Ham Spread
  • 1 cup cooked ham - processed in food processor
  • 4 oz. (half package) cream cheese
  • 2-3 tablespoons heavy cream
  • 1 teaspoon brown mustard

instructions:

How to cook Ploughman's Scones

Scones
  1. Preheat oven to 425 degrees
  2. Using a food processor cut the butter into the flour, until it's well incorporated.  Place into a large bowl, and add half the milk, mix together lightly with your hands, adding more milk, a little at a time until a ball can be formed.
  3. You may not need all the milk.  If any is left reserve it to brush on top before baking.
  4. Turn out onto a floured surface and knead lightly. 
  5. Form into 4 small flattened balls if making appetizer sizes or two balls, flattening them to about 1/2- 3/4 inches high. 
  6. Place on either a parchment paper or greased pan.
  7. Cut through the balls all the way using a pizza cutter and cutting into wedges. You do need to cut all the way down to the base.  They will rise and spread out like a flower. 
  8. Brush with reserved milk.
  9. Bake for about 25 minutes or until golden brown. 
  10. As soon as they've cooled enough to handle, split them and butter.  Layer the ham spread, cheese and chutney and serve immediately. 
Ham Spread
  1. Soften the cream cheese and add the cream and mustard to it.  Mix in the minced ham and place in the refrigerator until ready to use.

NOTES:

This ham spread can also be gussied up with some finely chopped chives as well. It makes a great sandwich spread all on its own. The Scones can also be eaten hot out of the oven, spread with some butter and jelly if desired.
Created using The Recipes Generator

Baking Bloggers

Baking for a Tea Party

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

10 comments:

  1. I LOVE this combination. A ploughman's lunch is basically the perfect lunch for me.

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  2. These scones sound incredible! Love all those flavors

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  3. I'm glad you went savory. They sound wonderful

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    Replies
    1. I can't seem to help it. I'm not too fond of a lot sweet stuff, and have attended several high teas' and eaten mostly the sandwiches, and not so much of the sweet stuff. These were really tasty.

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  4. These sound delicious! What a great idea to use scones to make mini sandwiches!

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    1. They were fun, but next time, I think I'll flatten the scones a touch more, they were a little awkward to eat, but sure tasted great.

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  5. I sure would enjoy one of your delicious scones right now, it looks so good! Thanks so much for sharing with us on Full Plate Thursday and come back real soon!
    Miz Helen

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    Replies
    1. Thanks, and thank you for hosting the Full Plate Thursday.

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