Ingredients
15g dried porcini mushrooms
2 cups plain flour
1 Tbsp baking powder
1 Tbsp sugar
1 tsp fine salt
125g cold unsalted butter, cubed
⅔ cup milk
Fried eggs and chopped chives, to serve
Mushroom Gravy
40g unsalted butter, chopped
1 brown onion, finely chopped
4 cloves garlic, crushed
450g button mushrooms
½ cup dry white wine
1 Tbsp plain flour
2 cups milk
¼ cup finely grated parmesan
Sea-salt flakes and freshly ground black pepper, to season
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Line an oven tray with baking paper.
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In a spice grinder or small food processor, grind or pulse porcini into a fine powder. In a large bowl, stir flour, porcini powder, baking powder, sugar and salt. Rub butter into flour mixture using fingertips until mixture resembles coarse breadcrumbs.
Add milk. Stir with a knife until dry ingredients just come together. -
Gently gather dough into a ball, turn out onto a lightly floured surface. Gently knead 5-6 times. Pat or roll dough to 1.5cm thick. Using a lightly floured 6cm round cutter, cut out 8 rounds (gather scraps, knead once or twice and re-roll). Transfer rounds to prepared tray, spaced 2.5cm apart. Bake for 12-15 minutes or until golden brown. Cool completely on trays.
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Meanwhile, for Mushroom gravy, in a large frying pan melt butter on medium heat. Add onion and garlic, and cook for 5 minutes, stirring occasionally or until onion is tender. Add mushrooms, increase heat to high and cook for 8-10 minutes, stirring occasionally, until liquid evaporates and mushrooms begin to brown.
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Add wine (be careful, as mixture may spit). Reduce heat to medium, cook for 2 minutes or until almost all liquid has evaporated. Stir in flour to coat mushrooms. Add milk and cook, stirring, for 3-4 minutes until thickened and bubbly. Remove from heat, stir in parmesan and season.
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Cut scones in half, top with gravy, serve with fried eggs and chives.
After more vegetarian dishes? Try these:
Caramelised carrot, feta and rice pie
Herb and cheese bear claws with carrot and sultana salad
Broad bean, lemon and mint bruschetta
You might also enjoy making this kinda-creamy mushroom soup