So it’s the Saturday morning before Fathers’ Day, and I suddenly realise on an unrelated search through the fridge that we have 2 eggs that are at the day before their use-by date. This is probably because I’m doing less baking these days and I keep forgetting to do boiled eggs now that Andrew seems to be not so keen on scrambled but will eat boiled. Tom and I hate throwing away food, and very rarely do it – as we live so near the shops and do most of our shopping by foot or bike, we buy fresh stuff every few days and only as much as we need. So I was not going to let these eggs go to waste. I’m still not exactly back into baking like I was, but if it was bake or throw away food, I know which I’d rather do. As I’m generally feeling pretty good these days in the morning, I set about thinking up a recipe (or what turned out to be two) which would use the eggs up, and, to kill another proverbial bird whilst I was at it, bake something I knew Tom would particularly enjoy as a Fathers’ Day treat.
Given that Tom likes pretty much anything edible, I had quite a free rein on that front. The main factor in deciding on recipes was of course they had to have egg in. As my sweet tooth has yet to return from the pregnancy taste changes, I thought I’d give a savoury recipe a go. I flicked through some books to get inspiration, and the scones in good old Delia Smith grabbed my attention. I love a good cheese scone, so that was one egg decided on. For what I did with the other you’ll have to wait for another post.
Here’s the recipe that I used. It’s roughly based on Delia’s, but I always adapt recipes to suit our tastes and cupboard/fridge contents. I went for a ‘mini’ size so they would be easy for Andrew and also good as a snack. The heart-shape was supposed to be a sign for ‘We love you Daddy’ and we’d like to thank you for all you do.
- 75g wholewheat flour
- 75g self-raising flour
- 25g margarine
- 100g mature cheddar, grated
- 1 egg
- 3tbsp milk
- 1 pinch cayenne pepper
- 2 pinches cumin seeds
- Rub the margarine and flours together in a bowl using your fingers, until it looks like bread crumbs.
- Stir in the cayenne and cumin until evenly distributed.
- Mix in about 3/4 of the cheese until evenly distributed.
- Beat the egg and 2/3 of the milk in a cup, then add it to the other ingredients, and stir until it forms a stiff dough that you can roll into a ball. If it’s too dry, add a bit more milk.
- Flatten out the dough on a floured surface to about 1cm thick, and cut out scones using a biscuit cutter. I used a small heart-shaped one, to make the mini scones as a ‘we love you Daddy’ treat 🙂
- Place the scones on a lined baking tray.
- Brush them with the rest of the milk, then sprinkle with the rest of the cheese.
- Bake in the oven at 180ºC until golden brown.
- Let cool and eat as fresh as possible.
We had ours with tomato soup, which worked brilliantly. In fact Tom liked them so much he ate most of them in one go! Andrew and I just about got a look in. I hadn’t expected them to be that popular, even knowing his appetite. He said his excuse was that they’re best eaten on the day of baking. I said he didn’t need an excuse – they were his treat!
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