I realize, that bready sconey type things are normally not hot (chilli hot), because they are used to complement things with more flavour… well.. screw that. These scones are a bit hot and they are great with just butter.
I ran home at lunch and made these yesterday because the sun was shining and its one of the first real bursts of natural, photography-friendly sunlight that we have had for ages. Every time I see a glimpse of sun this song plays in my head… SUMMMMMER IS COMING and that’s all that gets me through these hideous months of dark dankness. You know when you look up and see the sun… and you can’t believe you have survived the inbetweenness? Hhaa..I am pretty dramatic about it. But dammmmmn did I miss the sun. The song is called “this shit” by Sol. I know he isn’t everyone’s cup of tea.. but I heard someone say, I would “rather be someone’s shot of whisky, than everyone’s cup of tea”. Truee.
It was my friend Minette’s 26th birthday last night; HAPPY BIRTHDAY BABE. We went down to Edelweiss in Görlitzer Park to listen to the jazz there. So impressed every time I go. If you haven’t been – you should. I don’t know a lot about jazz.. but I know they are awesome and that it’s only 3 euros to get in. On the way home I bought an XL cheeseburger from the skanky (but amazing) burger place near my house… my flatmate caught me scoffing it down super ungracefully as I stumbled home. I am so SO elegant; always. Feeling pretty rough this morning as I write this and drink coffee before work. Hangovers should be extinct – by force. Culled? Maybe that’s a better word. For anyone who is hungover, here is a good song to get you feeling a bit less aggy. Über chilled.
Wow.. that was a big tangent. Anyway.. back to the scones. Chive and Chilli… just because I like those flavours.
Cleo – the one who loves lemon drizzle cakes – got me a new scale, so this is going to be the last recipe in cups.. sorry for switching!
- 2 cups self-raising flour
- 1 oz chopped butter
- 1 cup milk
- 1 pinch of salt
- 1 handful chives, fresh and chopped
- 2 tsp dried chillis/chilli flakes
- 1 egg, beaten
- Preheat the oven to 210°C
- Sift flour and salt into medium bowl; rub in butter with hands.
- Mix in the milk thoroughly until it makes a dough - it should be soft and sticky
- Place the dough on a lightly floured surface.
- Knead lightly until smooth. Press dough out gently and evenly to approximately 2cm thickness with hands.
- Take a round cutter and dip the edge in flour to prevent sticking - cut as many scones as possible with the dough
- Place scones about 2 cm between each on a baking tray with greaseproof paper on.
- Brush tops with the egg. Bake for 10 to 15 minutes, or until tops are browned and scones sound hollow when tapped.
– just replace the butter with margarine and the egg with milk 🙂
I also wanted to give a shout out to Sarah who has an AMAZING food and photography blog called From The Kitchen. I found it on the Kitchn and it is something really special.