Ah, the humble cheese scone. Yes, you can buy these in any supermarket, but there is nothing like having a freshly made scone, still warm from the oven, with served with lashings of butter. They are easy to make, but once you make the dough, you need to try and handle them as quickly as possible to stop the scone from being heavy. My biggest tip would be very well prepared, and have everything out that you need so you can get these bad boys made and in the oven ASAP! Here goes!
Ingredients
225g plain flour
2 1/2 teaspoons baking powder.
1 pinch salt
1 level teaspoon mustard powder (or large pinch if the thought of a teaspoon makes you panic!)
50g butter, cut into cubes
140g extra mature cheddar cheese, grated
140ml milk
Milk to glaze
Firstly, preheat your oven to 200 degrees, 10 fan or Gas Mark 6. Line a baking tray with greaseproof paper, or you could grease a baking tray.
In a large bowl mix your flour, baking powder, salt and mustard and rub the butter into the flour with your fingers until you get a breadcrumb consistency. Now add the cheese and mix it iin with your fingers. 
At this point you need to be prepared to work like a true ninja...lightly and quickly!
Pour in the milk and stir briskly with a blunt knife. Without handling the dough too much, form into a ball.
Ta-dah! It's like magic!
Now gently roll out or press out onto a lightly floured surface to a thickness of approx 2cms.
Using a 5cm (approx) round cutter (which you can buy in my store, www.theshirebakery.com) cut out your rounds and place on the baking tray. Repeat this process until all the dough is used. Brush the uncooked scones with a little milk (if you like you can also sprinkle some cheese on top) and pop in the oven for 18-24 minutes. I like to turn mine halfway through for even cooking.
Recipe is enough for 8 perfect scones, or four double decker scones if you put one on top of another!
They will come out like this...ready for you to spread with butter, and demolish!
No comments:
Post a Comment