FLOWER POT KITCHEN: BUTTERMILK BISCUITS OR SCONES

1 Aug 2018

BUTTERMILK BISCUITS OR SCONES

Is it a British scone or an American biscuit, it's a British scone, I think there is a slight difference in the method not the ingredients! Either way these cheese scones are great thickly buttered and stuffed with fresh ham off the bone and a mild cheddar cheese.

Ingredients

(makes 12)

600g plain AP flour

190g cold grated butter

40g baking powder

80g caster sugar

200g grated cheddar cheese

160g milk

160g double cream

1 egg wash beaten

Pre heat your oven to 220 C / 450 F and when ready to cook reduce the oven to 200 C / 400 F. Rub the butter and flour together, stir in the baking powder, sugar and almost all the cheddar cheese, reserving a little for sprinkling on top, then add the milk and cream and bring the dough together until it just forms a ball.

Turn out on to your work top and using the heels of your hands press the dough out to around two inches thick. Fold the dough in half, turn 90 degrees and press out again then fold in half and again turn 90 degrees, you guessed it repeat two more so you have done this four times.

Leave the dough to rest for 20 minutes then press out to your desired thickness, I like big scones so I left my thickness at around 2-3 inches. Cut your scones how you want them, if your using a round cutter then do not twist the cutter just go straight down and up this ensures a better rise.

Brush the tops with the egg wash and sprinkle over the remaining cheese, bake for around 20 minutes until golden brown and the bottom sounds hollow when tapped. Enjoy within half an hour for the best scones ever.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.