A little while ago I made the ultimate Spaghetti Bolognese which used pancetta in the sauces and plenty of parmesan cheese to top it. I was left with some leftover pancetta and parmesan and wanted to think of a use of these. Having been involved with Love Food, Hate Waste I am starting to get more creative about meal planning and don’t like to have left over food. One idea to use the pancetta and parmesan that sprang instantly to mind was cheese scones. Everyone likes scones, fruit or cheese, they are perfect at the tea table. With a few sandwiches and some cake they are ideal for afternoon tea. There is even a Northumberland variant, Singing Hinnies, which are scones made in a griddle pan. To use up the ingredients I decided to try making pancetta and parmesan scones.
I remember learning to make scones at school. In those days girls took Domestic Science which was cooking and sewing. Boys got to do exciting things like woodwork and metal work. Domestic Science became Home Economics and now it is probably called something exotic like Food Technology. I remember learning to make soda bread, Queen of Puddings and scones. We had to bring a plastic box to school with us and take what we made home for our parents. Some of the dishes did not travel well and we really would have been better eating them then and there.
Even today I find the process of making scones relaxing. I love rubbing together the flour and butter, feeling the crumbs slip though my fingers and watching the mixture gain the consistency of breadcrumbs. There is a technique to it, the butter should come straight from the fridge and been cool. I cut it into small cubes so it is easy to work with. Then take small amounts of the mixture and rub it though your fingers letting it fall back into the bowl. Your hands should be above the surface of the mixture so the butter is kept cool and it has a little way to fall. I love watching the crumbs drop back into the bowl.
To make the dough I added some milk and mixed it in until the mixture held together and was not too sticky. I then added the parmesan, some spices and the pancetta which I had fried in advance. Once the dough was mixed up and the pancetta spread though the dough I rolled it out and cut the scone shapes out. After baking I had pancetta and parmesan scones which were delicious served warm or cold with butter.
- 150g pancetta
- 200g self raising flour
- ½ tsp paprika
- 40g butter
- 60g parmesan cheese, grated
- 100 ml milk
- Preheat the oven to 200C, Gas Mark 6
- Combine the flour with the paprika in a bowl
- Cut the butter into cubes and add to the bowl
- Rub in the butter until the mixture is like fine breadcrumbs.
- Fry the pancetta until cooked and add to the mixture with the cheese and mix.
- Add the milk a little at a time until the mixture forms a dough.
- Roll out and cut into rounds with a cutter.
- Place on a greased baking tray and brush the tops with a little milk
- Bake for 10-15 minutes until golden