Chorizo and Green Olive Scones (made with Goose Fat)

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.

Chorizo & Olive Scones 009

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.

Chorizo & Olive Scones 001

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…..


Copy Cat, Copy Cat – Doggy Treats and Scones for the Big People

Me that is…I´m the Copy Cat!  I´ve been picking up lots of fantastic recipes over the last few months via all the blogs that I am following, many of which I have promised myself I would cook once the temperatures started to drop and I could bear to put the oven on.

Well, yesterday the storm clouds gathered and at one point we had thunder and pouring rain.  It was dark and gloomy – perfect baking weather. Added to this was my technical nightmare with WordPress, but thanks to all you lovely people out there I eventually got things sorted and am able to post again.  It was lovely to have so much support – it´s a funny old thing isn´t it that people you don´t really “know” and will probably never meet face to face care enough to step in and offer help.  Made me feel very warm and good, so thank you again.

Anyway, back to the kitchen.  I have seen a few great recipes for dog biscuits recently and I asked myself “why the heck am I forking out for rubbishy treats for my beloved pooches, when the rest of the food they eat is healthy?”.  So, recipe number one comes from Greg and Katherine over at Rufus´Food and Spirits Guide, or more precisely their faithful hounds Mingus and Coltrane, who are probably nearly as good in the kitchen as their master and mistress.

That´s a lot of doggy happiness on one tray

Mingus and Coltrane, Luna and Alfi salute you.  It was hard to get pics of them eating the biscuits as they were gone too quickly and Luna, for some reason is camera shy!

Anyway, here are a few photos so that any dog lovers out there can say “aah” and chuckle again at Alfi´s new haircut.

The second Copy Cat experiment today was with scones.  Well, I did have the oven on.  I love scones but have never had too much luck baking them. Either they turn out really hard and I tell people that they were MEANT to be rock cakes, or they rise too much and are far too dry and crumbly.

Well, my scone woes are over thank to Cecilia at thekitchensgarden and this is the recipe that changed my scone baking forever.   God I love that woman and her family recipes.

Super Size Me

The only problem is that it was a long, long afternoon.

The butter was cold, I couldn´t spread it any thinner...honestly!

And I had so many jams to try.

Cherry or apricot? Oh go on...have both!

Well, I had to just check a few of them out to make sure that the first Super Scone of my life wasn´t a fluke.  It wasn´t.

PS. I did quite seriously debate with myself about not telling Big Man there were scones left and offering him a delicious “peanut butter cookie”.  But I didn´t.  You see, not such a greedy guts after all!