Sometimes yes, I open the pantry and fridge more than 5 times (each) in the space of a minute and partake in a long starring contest in hope of the perfect afternoon nibble just magically appearing before my eyes and solving all my peckish problems.
But alas… in times of minimal food gracing the pantry, I am unfortunately forced to find solace in that of muesli straight out of the packet… yep, life could be worse, but snacks have definitely seen better days. (cinnamon and sugar coated nuts would definitely be having a teasing giggle at me, as they annoyingly hide out of sight, and watch me determinedly pick at the night’s before meatballs…before 10am…)
Man, if that’s me before lunchtime… you can imagine me when the day is on the cusp of dinner.
I pick and snack at everything in sight…. and I don’t count it as a meal, cause it’s just a little bit of everything, which doesn’t count, yeah?
Cheddar & herb scones meet Bec.
Bec meet cheddar & herb scones.
From hence forwards you will be dependant on each other for all your morning AND afternoon peckish needs.
These scones really do answer all my awkward hours of the day hunger needs.
Cheesy, doughy (but not tooooo doughy if ya know what I mean), earthy, delicious sticky sweetness from the balsamic tomatoes and perfectly fills the tummy gap and willingly tides me over to the next big meal.
Plus, on a chilly winters day, who doesn’t want to come home to the smell of freshly baked scones, fresh out of the oven, mooshing together plump roasted tomatoes.
All I know is I wanna hang with THAT crowd (aka the scones) and I know they’ll never leave me stranded at the pantry… cause that’s just not what scone friends do. They stick up for you, and by that I mean fill you up with savoury cozy goodness.
CHEDDAR & HERB SCONES WITH BALSAMIC ROASTED TOMATOES
scone recipe adapted from Simply Delicious Food
2 cups flour
4 tsp baking powder
pinch of salt
75g butter, room temperature
90g mature cheddar cheese
1 1/2 heaped tablespoon parsley
1 1/2 heaped tablespoon basil
430g vine ripened tomatoes
4 cloves garlic, crushed & roughly chopped
2 tbsp olive oil
3 tbsp balsamic
salt and pepper to season
For the roast tomatoes:
1. Preheat the oven to 160C and place the tomatoes on a lined baking tray with the garlic. Toss in the olive oil, balsamic and seasoning, toss to coat all the tomatoes and roast for 30 minutes. Take out of the oven and set aside to cool.
For the scones:
1. Preheat the oven to 180C and line a baking tray with baking paper.
2. In a large bowl, sift in the flour, baking powder and the salt. Add the butter, and using your fingertips, gently rub the butter into the flour until the mixture looks like rough breadcrumbs. Now mix through the cheese and herbs.
3. Using a blunt butter knife, cut the milk into the flour and butter mixture to form a dough.
4. Turn the dough out onto a lightly floured work bench and bring into a disk around 3-4 cm in height. Using a cookie cuter, cut out the scones and place on the lined baking tray. Using the remaining dough to bring together and make more scones.
5. Lightly whisk the egg and brush over the top of the scones and bake in the oven for 15-20 minutes or until the risen scones are a golden brown.
6. Take out of the oven and serve warm with the roasted balsamic tomatoes.
Thanks for stopping by!