I’m a person who moves house often. I don’t know why it’s been that way – sometimes work, sometimes love, sometimes just for the heck of it. I’ve lost track of how many times I’ve moved (well, I suppose I could work it out if I sat down for long enough) and my pals are forever crossing out my details and adding new ones in their address books. Heck, Big Man and I are selling the little flat we bought in Bexhill (well, it was only ever meant to be a temporary arrangement whilst we did the house renovations) and are buying a little house nearby for ourselves. It’s only temporary though you understand.
If we were to up sticks and move, say, to Sydney, we’d zoom in on Celia from Fig Jam & Lime Cordial’s neighbourhood. That’s a lie, we’d stalk her and move in next door so that we could enjoy all her cooking, baking and garden experiments. She’d be rewarded with the fact that we’d probably not stay long and she could get back to normal again when Big Man and Chica relocated to the Cook Islands…
For the moment, it’s mainly Bexhill-on-Sea with the occasional trip back to our Mountain Top Home. Home is wherever the heart is and luckily for us we both feel the same.
As we can’t actually move in next door to Celia, we’ll do the next best thing and join in her invitation to celebrate International Scone Week. Yay! Love an excuse for a Food Fiesta. I do have to confess right here that my very favourite scones are from another Celia, she of The Kitchen’s Garden, and I’ve been making them ever since she told us about them. Smothered with butter, jam AND cream – sigh, they’re the best. But in the spirit of adventure and because Celia (of FJ&LC) and I have been exchanging messages about cooking with lard and pimentón, I give you my savoury scones, based on Celia of TKG recipe. They are actually made with goose fat as this is what I had in the fridge, and not lard, but let’s not quibble or I might buy a house next door to you.
- 2 cups of self raising flour (or use plain flour and 2 teaspoons of baking powder)
- 2 heaped tablespoons of cornflour
- 75g goose fat (or lard)
- 2 level teaspoons of smoked pimentón
- A pinch of salt and about 10 good grinds of black pepper
- A piece of cured chorizo about 10cm long cut into tiny dice
- 10 green (or black) olives, stoned and cut into tiny dice
- 1/3 cup of milk mixed with a 1/3 cup of iced water
Heat the oven to the highest setting and put a baking tray inside to heat up.
Mix the flour with the cornflour, pimentón and salt and pepper. Mix the fat in lightly with your fingertips until it looks like small breadcrumbs then stir in the pimentón and olives. Gradually add the liquid until the dough comes together. It shouldn’t be too wet or dry and try not to overwork it.
Pat the dough into a round on a floured surface and cut out rounds. Mine made 6 very rustic looking (for “rustic”, read “not perfectly smooth”) large scones but it would be great for mini cocktail sized scones.
Put the scones onto the heated baking tray and bake for 6-10 minutes depending on their size until lightly browned. Serve warm (not hot) or cold, delicious on their own or with cheese.
Happy International Scone Week my Blogging Friends and next time you see a “For Sale” sign go up in your neighbourhood…be very afraid…..