Confit Garlic & Preserved Lemon Pan Scones
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Confit Garlic & Preserved Lemon Pan Scones
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
2 cups plain flour
2 tsp baking powder
4 tbs butter
4 tbs grated Parmesan
2 tbs confit garlic, minced
2 tsp preserved lemon, peeled and diced
1 cup Jalna Greek Yoghurt
¼ cup milk
Coles sea salt
To serve
Butter
Sliced cheddar
Coles Bread & Butter pickles
Method
In a bowl, combine the flour, baking powder, a pinch of salt, and butter. Rub the butter into the dry ingredients until a crumbly texture forms. Add the Parmesan, garlic, preserved lemon, yoghurt, and milk, mixing until a soft dough forms.
Lightly flour a bench and turn out the dough. Gently fold a few times to form a rectangle, then roll out to 3–4 cm thick. Using a floured knife, cut into squares.
Heat a drizzle of extra virgin olive oil in a pan over medium heat. Add the scones and cook for 6–7 minutes on each side, until golden and cooked through. Remove and allow to cool slightly.
Serve with butter, sliced cheddar, and Coles Bread & Butter pickles.
