Saturday, 10 August 2013

Cheesey rocket scones for breakfast

Annabel Langbein is the first and last word on growing your own produce and using it to create gorgeous food. Well, maybe her, and Maggie Beer and Jamie Oliver. And a whole bunch of other chefs. But she does it with a touch of NZ glamour. It all looks so easy, and it makes me want to rush out and cultivate our back yard with tomatoes and broad beans and silver beet. Then I forget that I work 50 hours a week and by the time I account for sleeping and drinking wine, there's not much time left for growing my own gear. So the herb pots and the weekend farmers' markets will have to suffice. For now. 

These scones are one of Annabel's suggestions for breakfast. Obviously, if you're anything like me, it will be breakfast on the weekend because of time, but serve with sour cream, chutney and a great pile of crispy bacon. Get the papers, a mug of coffee and sit in the sun. Weekend chores can wait. 

Makes 12-16


4 cups self-raising flour, plus extra for dusting
1½ teaspoon baking powder
1 teaspoon salt
a pinch of cayenne pepper or half a teaspoon of paprika (up to you)
3 handfuls (75g) rocket leaves, finely chopped
200g tasty cheese, grated
1 cup chilled cream
1 cup chilled soda water
To serve: sour cream, chutney, bacon, coffee, papers, sunshine


Preheat oven to 200ÂșC and line a baking tray with baking paper.

In a mixing bowl combine flour, baking powder, salt and cayenne. Mix in chopped rocket and cheese.

In a separate bowl or jug combine the cream and soda water. Make a well in the centre of the dry ingredients and pour in the liquid. Mix with a knife until just combined.

Turn out onto a lightly floured surface (this usually means a clean kitchen bench) and pat into a rough rectangle about 4cm thick. Cut into 12-16 pieces and place on prepared baking tray. Bake until scones are puffed and golden and they bounce back when pressed (about 15-18 minutes).

Serve while they're still warm. You can freeze whatever you don't use.

Happy Saturday xo