Week 81: Classic cheese scones

I was at the Savour market 2 weeks ago, and thanks to the generous cheese tasting session, I ended up walking away with waaaayyyy more cheese than I could ever finish in the span of 2 weeks, which is how long my precious chunk of Saxon-Shires would have lasted.

Determined not to let such a delicious (and expensive) cheese go to waste, I searched frantically for something cheesy to bake for the weekend. I have not been baking any bread for a while so my initial search circle around cheesy bread recipes. But then, a friend suggested scones. Hmm. That could work too. I have not baked any scones before, at least, not the English variety. But this recipe I found seemed simple enough, and managed to nicely use up my leftover cheese.

Makes 6 to 8 scones, depending on cutter

INGREDIENTS

225g self raising flour

55g cold butter, cut into small cubes

1 tsp baking powder

55g grated cheese plus 55g extra for sprinkling

½ tsp dry mustard

½ tsp salt

150ml whole milk

1 egg beaten with a little milk for egg wash

DIRECTIONS

1) Heat the oven to 185C fan.

2) Generously grease a baking sheet then sprinkle with flour.

3) Sieve the self raising flour, baking powder, dry mustard and salt into a large bowl, and add the cubed butter. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.

4) Add the grated cheese to the mixture and mix well.

5) Make a well in the center of the mixture and using a dinner knife, stir in just enough milk to make a soft, pliable dough, You may not use up all the milk..

6) Turn the mixture on to a floured board or work surface and knead very lightly until just smooth then lightly roll out to 2cm thick.

7) Cut rounds with a cutter or cut into triangles with a sharp knife. Try not to twist the cutter. Gently lift cutter with dough and shake to release it onto the prepared baking tray.

8) Brush cut dough with the beaten egg and milk mixture. Sprinkle with grated cheese then bake near the top of the hot oven for 15 minutes or until golden brown and well risen.

I ended up with 7 and a half piece of scones. And I have to say, they are absolutely scrumptious! It was almost a sin having to pack them into the refrigerator as they were meant for breakfast the next day. I am also glad to announce, all it takes is 10 minutes in the toaster to heat it up and to get that crisp on the outside. Writing about it is making me salivate!

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