Whether you’re cooking these over fire or in your oven, they are a cheesy salami dream!! You can also use the basic scone recipe to tweak these baddies however you want! Thanks for cooking with us and showing us how to bake outdoors @missarahglover (sorry it took me so long to post this).
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 16 Scones
- Prep time: 15 minutes
- Cook time: 15 minutes
- Serves: 16 Scones
- 1.5 cups Wholewheat flour
- 1.5 cups White flour
- 6 tsp Baking powder
- 80 g Butter, (plus some extra for serving)
- 150 g Chorizo/dried salami
- 0.5 cups Parmesan cheese , (plus some extra for serving)
- 250 g Mild feta
- 1.25 cups Milk
- 0.25 cups Sour cream , (plus some extra for serving)
Start by preheating the oven to 200¬∞C or lighting a fire (refer to the IGTV for detailed instructions on how to cook scones over the fire).
Next pop 1.5 cups of wholewheat flour, 1.5 cups of white flour and 6 teaspoons of baking power into a large bowl.
After giving the dry ingredients a good mix, break in 80g of butter and rub it into the flour using your hands (you want a crumby-like consistency).
Now add 1.25 cups of milk, 0.25 cups of sour cream, 0.5 cup of parmesan cheese and 250g of crumbled feta into a small bowl, then whisk together using a fork.
Using your fingers, create a well in the centre of the flour then pop the wet ingredients into the well.
Next roughly dice 150g of dried salami/chorizo into small chunks then add them to the well too.
Now using your hands, work the ingredients together until a sticky/flaky dough consistency has formed (continue to work the dough into a brick shape that is approx. 2-3cm thick).
Then using a cookie cutter/placing a glass upside down cut the dough into round scones or use a knife to cut the dough roughly into squares.
Next lightly dust the bottom of a tray/skillet pan (if cooking in the oven) or generously dust the bottom of a cast iron Dutch oven (if cooking over the fire) with some flour before placing the scones in one by one (ensure there is a tiny bit of break between the scones to give them room to rise).
Using your fingers/pastry brush lightly dab some milk on the top of the scones before placing them in the oven to cook for approx 15 or placing them over the fire to cook for approx. 20 minutes.
Once the scones are out the oven/fire, set aside to cool.
To serve, cut a scone in half and pop some butter, cheese and salt in the middle, then finish off with a dollop of sour cream.