Chimichurri scones

With a vegan conversion;)

Chimichurri is a zingy green chilli sauce, it’s usually served on top of steak or grilled meat but this week I decided to incorporate it into some flaky scones.

The slightly sweet buttery scone contrasts perfectly with the fresh chilli sauce making a delicious breakfast or savoury snack.

For the Chimichurri

Ingredients:

• Small bunch flat leaf parsley (chopped)

• Small bunch of coriander (chopped)

• 1 green chilli

• Half a white onion

• 2 garlic cloves

• 2tbsp white wine vinegar

• 5tbsp olive or rapeseed oil

• Salt to taste

Note- this makes a lot more Chimichurri than you’ll need for the scones but it’s such a delicious condiment to have in your fridge;)

Method:

1. Throw all your ingredients into a blender or magic mix, blend into a chunky pesto like mixture. Set aside.

   

For the scones

Ingredients (Vg conversion in brackets)

• 350g self raising flour

• 1 tsp baking powder

• 1/2 tsp salt

• 80g cold butter cubed (Vg butter)

• 1tbsp caster sugar (optional)

• 140ml buttermilk or milk (soy milk if Vg) with 1tsp lemon juice and left to sit for 10 minutes.

• 2tbsp Chimichurri

  Method:

1. Heat your oven to 220c or 200fan. Grab yourself a large mixing bowl, tip in your flour, baking powder, sugar and salt, give a quick whisk. Then rub the cubed butter into the flour so that the mix resembles breadcrumbs.

2. Make a well in the centre then poor in your milk and tablespoons of Chimichurri. With a metal spoon or knife, mix everything into a shaggy dough. It’ll be a little sticky but that’s okay!

   

3. Heavily flour your work surface with flour, scoop the dough onto your table and flour the top. Shape into a rough disk (roughly 4cm deep).

   

4. Cut into 4-6 pieces. Place onto a lined baking tray. Brush the top with an egg or milk (plant based if Vg). Bake for 10-15 minutes until golden.

   

   

5. Serve warm and enjoy! Or freeze for up to 3 months.