Cantabrian-Style Scones

Ingredients

In this adaptation, the traditional British scones are transformed into a Cantabrian delight by incorporating local ingredients and flavors. The addition of anchovies and olives adds a savory and briny taste, while saffron infuses a delicate aroma and a touch of earthiness. These changes give the scones a unique Cantabrian twist, making them a delightful treat for any occasion. We alse have the original recipe for Scone, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1 large egg 1 large egg
• 4-5 Cantabrian anchovies, finely chopped 4-5 Cantabrian anchovies, finely chopped
• 1/4 cup (40g) pitted green olives, chopped 1/4 cup (40g) pitted green olives, chopped
• 1/4 teaspoon saffron threads, crushed 1/4 teaspoon saffron threads, crushed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 5g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3.
   Add the cold butter to the dry ingredients and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
4. 4.
   In a separate bowl, whisk together the milk, egg, chopped anchovies, chopped olives, and crushed saffron threads.
5. 5.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. 6.
   Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
7. 7.
   Pat the dough into a 1-inch thick round and cut out scones using a round biscuit cutter.
8. 8.
   Place the scones onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
9. 9.
   Remove from the oven and let the scones cool on a wire rack before serving.

Treat your ingredients with care...

• Anchovies — Make sure to finely chop the anchovies to evenly distribute their flavor throughout the scones.
• Saffron threads — Crush the saffron threads using a mortar and pestle or by rubbing them between your fingers to release their aroma and color.

Tips & Tricks

• For a richer flavor, you can add a sprinkle of grated Cantabrian cheese to the scone dough.
• Serve the scones warm with a dollop of Cantabrian cream cheese or butter.
• If you prefer a milder taste, reduce the amount of anchovies and olives.
• Experiment with different types of olives for unique flavor variations.
• These scones are best enjoyed on the day they are baked, but you can store them in an airtight container for up to 2 days.

Serving advice

Serve the Cantabrian-Style Scones warm or at room temperature. They are delicious on their own or spread with Cantabrian cream cheese or butter. Pair them with a cup of tea or enjoy them as a savory snack.

Presentation advice

Arrange the scones on a rustic wooden platter or a traditional Cantabrian ceramic plate. Sprinkle some crushed saffron threads on top for an elegant touch. Serve them alongside a small bowl of olives for an authentic Cantabrian presentation.