I particularly love scones as they are not only delicious, but also extremely interesting when served as appetizers, afternoon tea items or as accompaniment to a light meal (a salad or a soup, for example).
A "Scone" is a small quickbread originating in England. It can be sweet or savory and is comparable to it's North American (USA & Canada) cousin the biscuit which is also very soft and looks quite similar. In fact, many recipes are identical...
Those "Tiny Curry Scones" are really gorgeous! They are wonderfully fluffy and light textured, yet their crust is delicately crisp. They have a beautiful mild curry taste and exquisite notes of cheese, mustard, garlic and onion. Cute little scones with a dazzling aroma. A real symphony for the palate!
Believe me, those scones will be a big hit during your parties or meals! Very successful and delicious...
~Tiny Curry Scones ~
Recipe by Pascal Weeks ("Cookies, Muffins And Co") and freely translated/adapted by Rosa @ Rosa's Yummy Yums.
Makes about 18 scones.
Ingredients for the scones:
280g (2 Cups) Plain white flour
4 Tsps Baking powder
1/2 Tsp Salt
2 Tsps Mild curry powder
1/2 Tsp Cayenne powder
1/2 Tsp English mustard powder
1/3 Tsp Onion powder
1/3 Tsp Garlic powder
2 Tbs Parmesan cheese, grated
125g (1/2 Cup) Unsalted butter, cut into small cubes
1 Egg (~53g), beaten
50ml (1/4 Cup) Milk
Ingredients for the topping:
1 Egg (~53g), beaten
1 Tsp Milk
Method for the scones:
1. Preheat the oven at 200° C (400° F).
2. In a big bowl, mix together the flour, baking powder, salt, curry powder, cayenne powder, English mustard powder, onion powder, garlic powder and parmesan cheese.
3. Rub the butter into the flour mixture.
4. Mix the beaten egg together with the milk.
5. Add this liquid mixture to the flour mixture and mix to a soft dough.
6. Turn out on to a floured surface and knead very lightly.
7. Roll out to a thickness of 1.5 cm (0.6 inch).
8. Cut into 3 cm (1.2 inches) rounds.
9. Re-roll the trimmings and cut more rounds until no dough is left.
10. Place on a baking tray lined with baking sheet.
Method for the topping and baking:
11. Mix the egg and milk together.
12. Brush each scone with that mixture.
13. Sprinkle with poppy seeds.
14. Bake for about 12 minutes, until golden brown and risen.
15. Cool on a rack.
Once the butter has been incorporated (rubbed) into the flour mixture, it should ressemble coarse meal.
While adding the liquid mixture to the flour mixture, use a knife to cut and mix.
The dough should not be sticky, but just soft.
If the dough is too dry, add a little milk.
The scones are better when eaten on the same day, but they can be kept up to 2 days in a plastic bag.
Serve warm or completely cooled, halved and buttered. You can also eat them with cream cheese, "caramelized onions" (see recipe) or chutney.