'Nduja and Ricotta Scones
Savoury scones with a spicy, creamy filling
Ingredients
- 250 g Plain Flour (or 00)
- 10 g Baking Powder
- 60 g Unsalted Butter
- 1 tsp Salt
- 120 ml Milk (I used semi-skimmed milk, but any dairy or non dairy milk will do)
Optional Add-ons
- 2 tsps Fennel Seeds
- 2 tbsps Chopped Red Onions
Suggested Filling
- 150 g Fresh Ricotta
- 80 g 'Nduja
Instructions
- Preheat your oven to 180C/350F.
- Put all the dry ingredients (flour, baking powder and salt) in a food processor. Grate or chop your 60g of unsalted butter and add it to the dry ingredients. Make sure the butter is very cold. Quickly whiz to reach a sand-like texture, but be careful not to overdo it. If you don't have a food processor you can rub the cold butter into the flour until it is evenly distributed.
- Transfer the mixture into a bowl and add your herbs and spices. Give it a little stir and then start to incorporate the 120ml of milk with a spatula. When the milk is incorporated, knead it with your hands but make sure you don't overdo it: the secret to nice, fluffy pastry is to work the dough as little as possible.
- The dough is now ready to be cut into either round cookies or triangles, but make sure it is still quite cold. Rest in the freezer if necessary. The above quantities should be enough for 14 medium sized scones.
- Bake your scones onto the middle tray of your oven for 20 minutes or until puffed-up and golden. You can brush them before baking with egg wash for a glossier look.
- Once the scones have cooled down you can cut them in half and fill with a layer of ricotta and 'nduja, or serve them whole with the fillings on the side.