Sprout Scones, 15p (V)
Sniff not, leftovers fans, for this is a delicious and delightful way to use up any leftover greenery hanging around from recent festive dinners. Spring greens work just as well, and spinach, or a combination of anything green and leafy, really. Knobbly, straggly ends and rinds of cheese can be incorporated into these too, for a baked brunch or lunchtime treat that is so much more than the sum of its parts. This recipe can be made vegan by using a plant milk of your choosing, and swapping the 2 eggs for 4 tbsp aquafaba (the water that sits in a can of chickpeas!), and of course, using vegan cheese. Serve warm and buttered* with a topping of your choice.
Makes 6 average sized scones or 4 large ones from 15p each. As ever, prices based on Sainsburys as it is my nearest supermarket, Basics range where available, own brand unless specified. Other supermarkets offer comparable ranges at competitive prices. Prices correct at time of writing.
80g sprouts or a generous handful of leafy greens, 16p (8p/40g loose)
200g self raising flour (or 200g plain flour plus 1 tsp baking powder), 7p (55p/1.5kg Basics)
1 level tsp bicarbonate of soda, 3p (85p/180g)
a pinch of salt, <1p (25p/750g)
50ml milk (any kind), 6p-7p (based on UHT whole milk, UHT soya and Oatly prices)
2 eggs, 30p (90p/6 free range mixed weight)
40g leftover brie (or cheese of any variety), from 23p (£1.15/200g Basics brie)
a splash of oil, to fry, 3p (£3/3l)
Finely slice the sprouts or greens and toss into a mixing bowl. Add the flour, the bicarb and a pinch of salt, and make a well (a kind of hole) in the centre of the dry ingredients.
Pour the milk into the well, and crack the eggs on top. Crumble in your cheese here, if using any. Mix well with a wooden spoon until it comes together into a pliable, but not too sticky, dough. If it sticks unpleasantly to your hands, add a tablespoon of flour. If it cracks, add a splash of water. Dough is rarely unresolvable, especially at this stage, once you have a few tricks up your sleeve, so if you’re unfamiliar with it, don’t panic. Just tinker a bit until you have something you can roll around in your hand without leaving too much of it stuck to your fingers!
Flour your work surface and tip the dough onto it. Knead briefly – working the dough with your knuckles and palms to stretch it a little – but not for long, as it isn’t a yeast-based dough, so barely needs any handling. It’s more to give it an even consistency, the same way as you might warm up playdoh or plasticine before using it, rather than theslightly more complex and enduring method of kneading bread dough.
Roll it out or flatten it to around 2cm thick. Using a cookie cutter, or the top of a glass and a knife, cut individual scones from the dough.
Heat a little oil in a frying pan and drop each round of dough in. You may need to cook them in batches. Fry on a medium heat for a few minutes on each side, or until risen and golden. Repeat until you run out of dough! Serve warm.
Jack Monroe. All rights reserved.
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