Game of scones

There exists a battle as old as time, two powerful forces vying for the souls of humanity. No, not the battle of good versus evil, something even more important – sweet versus savoury.The war between sweet and savoury is on in a Game of Scones. Just as there will always be a left and a right , there will always be those who prefer sweet to savoury, and vice versa.Savoury scones are much like tea scones but served instead as antipasti or with early evening aperitifs or cocktails.The combinations are infinite and instead of tea,inevitably wine worthy.Sometimes something a little more savoury is what really hits the spot.Savoury scones such as these are a great option for pairing with soup instead of the more customary bread. They work as a wonderful vehicle to sop up those last little bits of soup without being too over-filling. Also, the flavour of the scone itself can help balance out an overly sweet or savoury soup. Since there are about as many ways to make savoury scones as there are ways to make soup, the combinations are only as limited as your own imagination.
Cheesy Chouriço mini scones  
The perfect companion to any soup.
These little nuggets of cheesy tangy spanish flavour are irresistible so make sure you make plenty because this little renegade here started eating those scones as soon as they hit the cooling rack.
50g diced chouriço
1 pinch dried rosemary
125g self-raising flour
25g butter
50g grated Iberican cheese
100ml milk
Preheat the oven to 220C/200C Fan/Gas 7.
Fry 50g diced chouriço on medium until crisp, then drain excess oil on kitchen roll. Add 1 pinch dried rosemary to 125g self-raising flour and rub in 25g butter until it looks like fine breadcrumbs.
Mix through 50g grated Iberican cheese and the chouriço until well combined. Make a well in the middle of the dry mixture and pour in 100ml skimmed milk, then mix to a dough with a blunt knife.
Knead on a floured surface, flatten to about 2.5cm thick, then cut out 2-3cm rounds with a cookie cutter. Repeat until all the dough is used. Arrange on a baking tray lined with baking paper, brush with milk and sprinkle with more grated cheese.
Bake in the oven for 8-10 mins until golden and risen. 
Avocado and feta scones 

When thinking of Avocados you may automatically think guacamole or burritos and salsa…

Don’t think that is where they only belong.Although I could dip my corn chips into some right now I decided to turn my hand to a savoury scone.Because of the moisture in the feta the dough is fairly wet when it comes together so you may need to add a little more flour in increments until you achieve a scone like consistency.The Feta is a salty cheese so be careful not to add tto much extra saltThese scones have a more subtle flavour and bear a closer resemblance to more traditional scones.they lend themselves to having a filling added.They are delicious sliced and spread with butter, but if your taste buds are a little more ambitious,below are some of my suggestions.
½ cup Hass Avocado ,mashed
½ cup Feta Cheese, crumbled 
¼ cup chopped fresh Coriander
¼ cup milk
2 eggs + 1 egg white for egg wash on top
2 Cups regular flour
1/2 cup self raising flour
3 teaspoons baking powder
1 teaspoon salt
Begin by mashing the avocado and getting it a bit smooth (some lumps are ok, you don't need to puree it). Combine the flour, baking powder, salt with avocado and blend with a party cutter. Add milk, eggs cilantro and cheese (crumbled)
Roll the dough on a floured surface and cut into desired shape. You can pat it into a square and cut the scones into triangles or roll with a floured rolling pin and use a biscuit cutter. My dough was about an inch thick and cut in 4cm circles.
Place on baking sheet, brush on egg wash (egg white mixed with 1 Tablespoon water) on tops of scones. Bake at 350 for about 20 minutes. Until a toothpick does not come out sticky, but don't over bake them.

FILLINGS THAT ARE UP TO ANYONE`S fantasia-"Imagination" 
As an alternative to butter spread them with a light lemon mayonnaise.Making mayonnaise at home is quite simple.Commercially produced mayonnaises contain all manner of strange ingredients not to mention sugar.I used to  watch my mother whip up fresh mayonnaise in minutes by hand,using nothing more than a wooden spoon for beating the oil into the egg.I prefer to make it in a blender,however.It is quicker this way,even for a novice.
Green mayonnaise-Add parsley capers and cornichons to your basic mayo
Caper butter
Tapenade
Sundried tomato olive and basil tapenade
Green olive tapenade
Homemade sundried tomato pesto
Aioli
Chilli Coriander jam
Mustard and mascarpone

The list goes ever on but at the end of the day its all down to personal taste and favourite flavour combis.