Making scones Q: Could you tell me how to make savoury crumble and scone topping as an alternative for healthier pies and to cut down on saturated fat?
A: For crumbles, replace sugar with grated cheese, adding aromatic herbs or mustard powder for extra flavour. Part of the flour can be replaced with chopped nuts or porridge oats.
My favourite recipe is to rub 50g/2oz butter into 100g/4oz flour mixed with 50g/2oz ground almonds, 2 tsp herbes de Provence or dried thyme and 50g/2oz grated Parmesan. Spoon the mixture over stewed leeks, mushrooms and potato with a pinch of saffron in the juices, adding more grated Parmesan before baking for about 30 minutes until crusty and aromatic. I vary the seasoning for savoury scone topping (known as a cobbler) but try 250g/10oz self-raising flour mixed with a pinch of salt, 2 tsp baking powder and 2 tsp dried thyme. Stir in 75g grated Cheddar followed by 150ml/6fl oz milk. Knead briefly, dust with flour and roll 1cm or about ½ in thick and use a 5cm/2in cookie cutter. Plop the scones over the prepared stew, smear with beaten egg and dredge with 25g/1oz grated Cheddar. Bake at 200C/gas mark 6 for 30-40 minutes (15 minutes at 220/gas mark 7 if making scones) until risen and golden.
Good, wholesome dishes like these are the cornerstone of Hugh Fearnley- Whittingstall’s latest book, River Cottage Every Day, published by Bloomsbury this month at £25. Eating seasonally and economically are paramount, with advice about cooking inexpensive cuts of meat like breast of lamb and belly of pork and sustainable fish, whilst breathing new life into daily staples like potatoes and rice. You can buy this book at a discount from Saga Books.
This article was first published in the November 2009 edition of Saga Magazine.
Lindsey Bareham's website is: www.lindseybareham.com