So, rain delayed play in the Federer v Murray final this afternoon. And I decided it was probably a good time to make some scones, so there would be scones and strawberry jam with a nice cup of Earl Grey tea to help us get through to the end of the game.
Apologies that this is partially metric and partially old school. But it’s just how it is.
- 300g plain flour
- 1 heaped tsp baking powder
- 2oz cold butter
- 1 egg
- 130ml milk
- another egg and a slurp of milk to make an eggwash
- a couple of TBsps granulated sugar
Preheat oven to Gas Mark 9, or as hot as you can get in whatever oven you own
- Sift the flour and baking powder together in a nice big wide bowl
- Cut the cold butter into it, in wee chunks
- Using your fingertips, rub the butter into the flour till it resembles sand. As you rub in the butter lift the mixture up high, and let it fall through your fingers, getting lots of air into the mixture
- Now make a well in the centre of the mixture
- In a separate bowl, whisk together the egg and the milk, then pour the combined mixture into the well
- Now you’re going to get your hands dirty. Make your fingers ‘stiff’ so your hand is like a wee shovel and use your hand to quickly mix all the ingredients together
- Once they are all combined stop mixing and go and wash and dry your hands
- Sprinkle flour on a board, and tip out the scone dough
- With your hands bring the dough together into a neat round, about 1.5″ thick
- Use a cutter to cut into rounds and set aside
- Whisk together the egg and milk for the egg wash and put the sugar in a bowl
- Brush the eggwash on each scone and then dip their tops into the sugar to give them a scrunchy sugary top
- Place spaced a wee bit apart on a baking sheet
- Bake for 10 – 12 minutes
Eat warm with butter and homemade strawberry jam. Or that tasty gooseberry and elderflower jam I made last weekend… Or clotted cream and blackcurrant jelly. Or rhubarb compote with whisked cream. Or perhaps some lemon curd and a mini scoop of vanilla icecream.
And if you don’t eat them all straight way then pop them in the freezer. They’ll only need about 20 – 40seconds in the microwave to defrost and reheat them. Delumptious.
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.
Fresh out of the oven
Perfectly risen cheese scone