You know how it is, you’ve got some nubs of cheese left in the fridge and you think they’d be better cooked than eaten on a cracker.
But you want your cheesy snack NOW.
Well, this is the recipe for you – from start to finish it probably only takes about half an hour.
Off we go.
Spicy cheese scones
Preheat oven to 200C / GM6. Prepare a baking sheet
- 200g SR flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
- a good shake of celery salt
- a good shake of cayenne pepper
- a good shake of smoked paprika
- about 40g unsalted butter, straight from the fridge, grated on a coarse grater
- 100g mature cheddar-type cheese (I used mimolette) either grated or cut into wee chunks
- 3tsp crunchy mustard
- 100ml milk
- Sift all dry ingredients into a large mixing bowl
- Stir in the butter and cheese
- Add milk and mix together with a fork
- Bring together with your hands and knead REALLY lightly on a floured board. If the dough is really solid, add more milk – it should come together, but feel quite light and spongey (not hard and solid)
- Pat down to about 2cm thickness
- Either use a cutter to make about 8-9 scones, or cut into rough scone shapes with a knife
- Bake for 12-15mins until golden brown
Grating the butter means you don’t need to do anything other than mix it in to the dry mixture – no working it till it turns into breadcrumbs. To be honest I didn’t weigh the butter, I just grated about 1/6 packet of butter (mark the pack of butter half way down, then divide the half into 3 .. don’t actually cut through it, just mark with a knife then grate to this point).
You could make these into wee baby scones and they’d be delish with a wee sherry at Christmas. Or Bonfire Night