I’m moving flat soon. And as a result I’m staying in a lot, with the intention of clutterbusting. The other evening the most sensible thing to do seemed to be to clutter bust a kitchen cupboard by using ingredients to bake something, and then get my colleagues to eat it.
So, cheese scones were the chosen baked goods (I have a colleague who can’t eat sugar, so has missed out on many treats in recent months; and I owed him big time for a missed deadline).
Cheese scones are so easy to make. In fact all scones are so easy to make. I should make them more often. These scones were made with a chillie cheddar, so had added spiciness, which is always good. They were delicious straight out of the oven spread with butter, or the next day heated for 30s in the microwave to re-heat and then spread with butter. Yum.
Spicy cheese scones
140g SR flour
140g wholemeal flour (or plain)
1tsp baking powder
50g butter, straight from the fridge, cut into wee pieces
85g strong cheddar, grated
2TBsp natural yoghurt
4 TBsp milk
Heat oven to 190C (fan) or Gas 5.
- Mix the flour, baking powder and a pinch of salt in alarge mixing bowl.
- Cut in the butter, in wee chunks, and rub in with your fingertips till it resembles breadcrumbs. You could probably use a food processor, or one of those clever pastry maker things, the shape of a horse’s stirrup.
- Add any herbs or spices at this stage – sage might be nice; or cayenne, or dried chilli if you like it hot or nigella seeds are quite scrummy.
- Stir in about 1/2 of the cheese and then make a well in the centre.
- Whisk the remaining ingredients together and pour into the well.
- Use a knife to bring all the mixture together to make a soft, but not sticky, dough. Add more milk if the dough is too dry.
- Turn onto a floured surface, and either press or roll out to about 2cm thick. Do not overwork, or it will get very tough.
- Cut with a knife, or use a cutter. Re-roll the trimmings to use all the dough.
- Place on a non-stick baking sheet, and sprinkle each scone with more cheese.
- Bake for 10 – 12 minutes until golden
- Cool on a wire rack. Or eat immediately. With butter
Don’t you remember? Scones are the grub that makes the butter go. Or something.