Friday, 22 December 2006

Cheese Scones

In my usual rather disorganised fashion, it occurred to me at 11.30am that we had no bread to make lunchtime sandwiches. I rarely buy bread, as we have a breadmaker. But of course the blimmin machine has to be loaded with ingredients in order to produce bread.
I opened the fridge for some inspiration, and spotted a huge tupperware box of grated cheese. And some milk past its use by date. Cheese scones!
The following is a recipe adapted from an old Delia book - though hers called for wholemeal flour and I didn't have any. Delia doesn't mention sour milk either, however every self respecting Scottish woman knows that sour milk makes the best scones!

Credit should be mentioned here to the Princess of Power for her kind assistance (or should that read for her demands to "I mix it I MIX IT!!!". Thank goodness we had plenty of grated cheese as a good amount of 'tasting' was going on inbetween the mixing.

Cheese Scones

Makes about 6 scones

150g plain flour
1 tsp baking powder
1/2 tsp salt
25g butter (at room temperature)
75g grated mature Cheddar cheese (otherwise known as Tasty cheese in NZ!)
1 egg
2-3 tbsp milk (all the better if it's sour - honest)

Preheat oven to 220 C.

  • Sift flour together with salt and baking powder
  • Rub butter into flour until it resembles breadcrumbs
  • Add cheese to breadcrumb mixture
  • Beat egg and milk together
  • Add to cheesey breadcrumb mixture, and mix together to form a dough
  • Split into 6 portions. Form a ball with each portion, and flatten it slightly to produce a scone shape. (I found the mixture a wee bit sticky to roll out, so formed the scones by hand)
  • Place the scones on a greased baking sheet. Add some additional grated cheese to the top if desired.
  • Bake for 15-20 minutes. Allow to cool slightly before serving.

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I served the scones warm with a wee bit of butter and filled with bacon. Delish!

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