You can never really go hungry as long as you have flour in your kitchen; even without any fat you can still make bannock. I have fond childhood memories of roasting flour-water-paste-covered sticks over a campfire, thinking it was the best camp snack ever. Seriously, who needs smores?
I try not to go to the supermarket more than once a day cos I have this fear that the cashiers will recognise me and laugh amongst themselves at how often I frequent and probably judge what I purchase, too. Today around dinnertime I realised I had “no” food and had already used up my daily quota of supermarket visits – but like I said, as long as you have flour you should be okay – and I was!
The best thing about these scones is that they are low in butter, don’t require yeast, and are fully adaptable. Add whatever you want – currants for sweet ones, cheese for savoury ones – your imagination’s the limit! Which is absolutely how baking should be.
360 g flour
2 tsp baking powder
pinch of salt
30 g butter
180 mL buttermilk
1 small onion
- Preheat oven to 200°C.
- Mince onion and zuke. Fry with thyme and pepper over medium heat until soft.
- In a medium bowl, whisk dry ingredients together. Dice cheese and add to flour mixture. Season to taste.
- Cube butter and rub into flour with fingers. Add onion and zuke and mix.
- Make a well in the flour and pour in buttermilk. Combine well.
- Drop tablespoonfuls of dough onto baking sheet and bake until top starts turning golden brown.
1 Something sharp like mature cheddar would be good but I had gouda. The mildness of gouda let the sweetness of the onion stand out.
2 Optional. Everything after the first 5 ingredients is optional, so go nuts!
3 Whatever you have. I had freshly ground black pepper and paprika but mustard powder would feel right at home too.
[Later] GREAT NEWS: I HAVE A THESIS TOPIC(ish)!!!! I contacted a prof for a meet-up to ask if it’s thesis-y enough, and if he’s willing to be my advisor. Fingers crossed – or, in German, thumbs pushed (Daumen drücken)!