There are so many things I love to eat and so few meals and time to eat them all, that I end up forgetting a few things I love. Last weekend I decided to catch up with these. So I prepared avocado rice bowls, quiche and scones. When it comes to scones I usually have in mind something for breakfast or tea-time, but this time, as we went surfing and then were busy fixing things in the house I only get to the kitchen around 18:30… and given the cold weather this weekend it was probably too late for bread. So I decided to prepare scones. And since it was almost time to think of aperitif snacks I went for two recipes.

Both use the same base. One is sweet with yuzu harvested in our garden, the other is savory with pancetta and shiitake. It is very simple and by simply changing the size or shape of the scones it can feel very differently.

Scones

– 180g of flour

– 50g of butter

– 1tsp of baking powder

– a pinch of salt

– milk (quantity will slightly vary depending on flour quality, temperature etc… but usually not more than 200ml)

In a bowl mix the flour, baking powder, and salt. Add the butter cut in small pieces and start kneading. Add milk little by little until the texture is smooth but not sticky. Form a 5cm diameter stick and leave to rest for 30min.

For the yuzu scones:

– 1 yuzu

– 2tbs of brown sugar

– a handful of flour

Wash the yuzu and dice thinly the skin. Add to the dough. Extract the juice roughly and add to the dough. Add a bit of flower if the dough becomes too sticky. Roll 2cm thick, cut to desired shape and size and bake for 12-20min at 180 depending on shape and size.

For the shiitake and pancetta scones:

– 50g of pancetta

– 1 or 2 fresh shiitake

– 1 tsp of salt, pepper

Chop the pancetta, wash and chop the shiitake. In a small pan heated at medium- high heat add the pancetta, stir gently until the fat starts to melt, add the shiitake, and stir once in a while. Cook like this for 5min. Add the cooked pancetta and shiitake to the scone mix, add salt. In really needed add a bit of flour. Add ground pepper generously. Roll 2cm thick, cut to desired shape and size and bake at 180deg for 12-20min depending on size. Enjoy!!!

Actually you may want to add some grated fresh parmigiano in the mixas well…