I am nearly always last on my priority list when preparing packed lunches. Before rushing out the door to the office, I make lunches for my children and husband but often throw snacks such as fruit, nuts and crackers into my travel bag.
Last week, I decided to redress the situation and made a batch of these delicious savoury scones for the freezer. Based on Darina Allen's basic scone recipes, they are tender enough to be eaten without butter and can be grabbed from the freezer in the knowledge that by lunchtime, they will be defrosted and at room temperature.
As the weather turns colder, I'll be pairing these scones with a mug of homemade soup, but for now, they are the perfect make-ahead lunch for busy parents.
Cheese and jalapeño scones
The Start The Delicious For Scones Of Week Of Batch Freezer The These Savoury At Make A
Servings
12Preparation Time
15 minsTime Cooking
25 minsTime Total
40 minsCourse
BakingCuisine
Irishingredients
White Unbleached 450g Preferably Flour,
Level Salt 1 Tsp
Tsp Soda Of Bicarbonate Level 1
Reserving Tbsp 110g 1 For Grated Top Cheddar,
Jalapeños Pickled Tbsp 2
Mix Sour Buttermilk Or 350 3785ml Milk To
50g Melted Butter
Wash Egg
Cheddar, Grated 110g
Jalapeños Tbsp 2 Pickled
method
Preheat To Fully The Oven 230°c
Milk Most Stir Once The And Well Cheese Centre Pour At The Of A The Dry Along Sieve Melted The In Make Ingredients Chillies The In In With And Butter
Sides Using Mix Adding One In Fork, The From The Flour Necessary A If More Of Hand Or Milk The Bowl,
Tidy Wet Just Together, The When Dough A It Softish, Up It Knead For Should Floured Es Too Turn Board, Not And A All Sticky Onto Lightly Enough It Be To Second,
Cm) 5 Or Scoher Square Round 1 A Inch A In Pat Wash, About Deep, Into Shape Square Egg (2 With The 12 Dough Cut Brush Or Triangle A Into
Sheet 200°c Turn Cheese, In Minutes Until The Cooked The Hot Or 10 Oven Bake Oven For Sprinkle Minutes, Down 5 A Place To Over On Baking For Remaining Then A 15
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