Ricotta, Olive & Chorizo and Parmesan & Rosemary Scones

Photo: Anonymous

Ingredients

For the ricotta, green olives & chor

250 gr of all purpose flour ( I use Bio flour )

1 sachet of baking powder ( that is 20 gr )

150 ml of milk ( I used semi - skimmed milk )

50 gr of salted butter, cut into pieces

50 gr of chorizo, finely chopped up

50 gr of green pitted olives, finely chopped up

50 gr of ricotta ( I used fresh sheep's ricotta )

1 large egg, well beaten

For the Parmesan & rosemary scones:

250 gr of all purpose flour ( I use Bio flour )

1 sachet of baking powder ( that is 20 gr )

150 ml of milk ( I used semi - skimmed milk )

50 gr of salted butter, cut into pieces

50 gr of freshly grated Parmesan

3 mediums sprigs of fresh rosemary, leaves picked, washed, dried with kitchen paper & fine

For the salad:

3 heads of little gem lettuce, cleaned, washed & spun dry

1/2 cucumber, washed & cleaned, cut up into litlle rounds

4 For the mustard - lemon dressing:

1 tablespoon heaped of Dijon mustard

2 tablespoons of fresh lemon juice

5 tablespoons of a fruity olive oil

Maldon sea salt

grinded black pepper

Preparation

For the ricotta, green olives & chorizo scones:

Preheat the oven on 200°C. I use a fan oven, so I need 150°C.

Place your Kitchen aid or your Kenwood, on the counter of your kitchen. Take the fittingbowl. Sieve your flour into your Kenwood bowl. Add the baking powder. Mix it carefully in with a spoon. You wouldn't want the air to go out of the flour.

Place your dough hook in your Kenwood. Now, add the cut up butter. Turn the Kenwood on 2 or 3. Mix it. Now, add the milk. Turn the Kenwood on 3 or 4 & mix it well together until it formes a stretchy dough. It comes quickly together.

Add the ricotta, cut up green olives & the cut up chorizo & blend it in the dough with the dough hook. Turn it on 2 or 3. When it is well mixed, the dough is ready.

Take it out & place it onto a floured chopping board. Roll with a floured rolling pin or with your hands to a thickness of about 1 cm. Take a round cutter about 7 cm & place into the dough.

Lift the rounds on a silpat or non stick baking paper on a baking tray. I placed 9 rounds on my silpat, well placed apart.

Now, take your beaten egg & smear the scones all over it with the glaze. Bake for about 13 to 15 minutes in the preheated oven until golden, risen & cooked trough. Lift out of the oven & place on a wire rack to cool off completely. When completely cooled off, you can store them in an airtight container.

Keep the rest of the beaten egg, for the rest of the scones. Now, form new rounds with the remaining dough & smear in with the beaten egg. Bake the same way. I could form about 4 to 5 scones. Lift out of the oven on a wire rack to cool off.

Keep the rest of the beaten egg for the rosemary & parmesan scones.

For the Parmesan & rosemary scones:

Preheat the oven on 200°C. I use a fan oven, so I need 150°C.

Add the grated fresh Parmesan, add the cut up rosemary & blend it into the dough with the dough hook. Turn it on 2 or 3. When it is well mixed, the dough is ready.

Take it out & place it onto a floured chopping board. Roll with a floured rolling pin or with your hands to a thickness of about 1 cm. Take a round cutter about 7 cm & place into the dough.

Lift the rounds on a silpat or non stick baking paper on a baking tray. I placed 9 rounds on my silpat, well placed apart.

Now, take your beaten egg & smear the scones all over it, also the sides with the glaze. Bake for about 13 to 15 minutes in the preheated oven until golden, risen & cooked trough. Lift out of the oven & place on a wire rack to cool off completely. When completely cooled off, you can store them in an airtight container.

Keep the rest of the beaten egg, for the rest of the scones. Now, form new rounds with the remaining dough & smear all over in with the beaten egg. Bake the same way. I could form about 4 to 5 scones. Lift out of the oven on a wire rack to cool off.

For the salad:

Place a few of the little gem lettuce leaves on one side of your plate & top them with slices of cucumber.

For the mustard - lemon dressing:

Take a jam pot with fitting lid & place all of the ingredients except the sea salt & black pepper in it. Screw the lid back on. Shake the jam pot up & down until it is completely mixed. Taste.

Now, according to your taste, add a few pinches or more of Maldon sea salt & 5 to 7 grinds of black pepper to the jam pot. Screw the lid back on & shake! Taste again. It has to taste fab!

Now, pour the shaked dressing over the top of the salad & take one of the scones, cut into 2, smear with a bit of butter, the same one you have used to make the scones, lay a thin piece of prosciutto or salami on it.

Top with the top & enjoy with a good glass of Champagne Brut or an excellent Cava Brut like Cava Miguel Torres, Pinot Noir Brut, Methode Traditionnelle!!

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About

Yesterday, I made my 2 favourite savoury scones: Ricotta, green olives & chorizo scones & Parmesan & rosemary scones. They are light & like little breads because there is no cream in them, only semi-skimmed milk. They are so delicious sliced open, smeared with a bit of butter & laid with a thin piece of Prosciutto on it. Place the top on the Prosciutto & serve with a lovely green salad with sliced cucumbers. Dress the salad with a yummy mustard - lemon dressing. This is so lovely to eat it with your other half & to drink a glass of Champagne/ Cava with it. Excellent!