There is nothing better in life then eating a fresh from the oven cheese scone and smothering it in butter, well maybe there is but on a miserable day like today I personally couldn't think of anything better.
As long as you don't forget to put the cheese in as I some how managed to forget the last time I made them, kind of missed the point of a cheese scone, it was a little tricky trying to roll the cheese into the mixture but I got there in the end.
Ingredients:
2 cups of self raising flour
large pinch of salt
sprinkle of cayenne pepper (Optional)
250g strong grated cheddar cheese
Hand full of finely chopped chives
Hand full of finely chopped chives
15ml/ 3tsp vegetable oil
125ml milk (maybe a slash more depending on how it mixes)
1 small tsp English mustard (Optional)
125ml milk (maybe a slash more depending on how it mixes)
1 small tsp English mustard (Optional)
1 egg
Method:
1. Pre-heat oven to 180C. Sift flour, salt and cayenne pepper into a large mixing bowl. Mix in the grated cheese and chopped chives.
2. Beat the egg and milk, oil and mustard together in a separate bowl. I use oil to replace butter as it is a little healthier and it saves time. Mustard is optional although I find it brings out the flavour of the cheese.
3. Pour the liquid mixture into the flour mixture and using a metal spoon, mix the dough until it clumps together, but is not to dry. If too dry add a splash of milk to use up the flour.
4. Press the dough onto a clean floured surface until it is 1cm thick, then fold it over on top of itself (this gives the finished scone the natural 'break' to open). flatten again, using just the palm of your hand, a rolling pin may prevent the scones from rising.
5. Cut your scones out using a round or scalloped cutter, or if you are like me and don't own one you can use a drinking glass, which works perfectly well. Place them on a greased baking tray, with your fingers rub the tops of the scones with a little milk which will give them a nice finish. Pop them in the oven for around 15 to 20 minutes or until golden.
6. Let it cool for a couple of minuets, but when still warm break open and serve with lashings or butter.
If you keep the cheese scones in a air tight container they should keep for up to 5 days.
Method:
1. Pre-heat oven to 180C. Sift flour, salt and cayenne pepper into a large mixing bowl. Mix in the grated cheese and chopped chives.
2. Beat the egg and milk, oil and mustard together in a separate bowl. I use oil to replace butter as it is a little healthier and it saves time. Mustard is optional although I find it brings out the flavour of the cheese.
3. Pour the liquid mixture into the flour mixture and using a metal spoon, mix the dough until it clumps together, but is not to dry. If too dry add a splash of milk to use up the flour.
4. Press the dough onto a clean floured surface until it is 1cm thick, then fold it over on top of itself (this gives the finished scone the natural 'break' to open). flatten again, using just the palm of your hand, a rolling pin may prevent the scones from rising.
5. Cut your scones out using a round or scalloped cutter, or if you are like me and don't own one you can use a drinking glass, which works perfectly well. Place them on a greased baking tray, with your fingers rub the tops of the scones with a little milk which will give them a nice finish. Pop them in the oven for around 15 to 20 minutes or until golden.
6. Let it cool for a couple of minuets, but when still warm break open and serve with lashings or butter.
If you keep the cheese scones in a air tight container they should keep for up to 5 days.
Clare
xx
xx
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