This little blog post is dedicated to the glorious, warm, cheesy, buttery, divine smelling, humble little cheese scone.
Now who doesn’t love a cheese scone? Perfect for elevenses they make frequent appearances at our crochet retreat days and crafting coffee mornings. As everyone knows who has ever joined us here, the tasty treats are an important part of the welcome our guests receive.
I’ve been asked by one of our lovely guests if I will share my recipe. I know there are very many expert scone makers out there but some folk do seem to struggle so I hope I can help.
Making cheese scones taste of cheese may sound extremely obvious but can be surprisingly difficult. It’s the mustard powder which brings out the cheesy taste. It just seems to enhance the flavour superbly. I also use a bit more cheese than many recipes do.
This is the recipe I use, with apologies for imperial measurements as I just can’t think in metric when it comes to baking. Also I’m a bit vague about the milk quantity as I confess to never measuring it. Just add enough for a soft but not too sticky dough.
8 oz sr flour plus a tsp baking powder
1tsp English mustard powder
2 oz marge
4 oz strong, well flavoured cheese, grated
Milk to mix, about 5 fluid ounces
Scones benefit from very light handling and don’t enjoy rough handling.
In a large bowl rub the fat into the flour, salt and mustard powder with your fingertips, letting the crumb aerate as it falls back to the bowl.
Add most of the grated cheese, reserving a little for the tops.
Add the milk to the dry ingredients, mix it quickly with a knife then use your floured hand to bring the dough together with only enough kneading to form a soft lump.
Lightly flour the surface before shaping and gently rolling the dough. Don’t try to get them too thin. The dough should be over an inch thick.
If you are going to hand cut squares or triangles then make a square shape. If you use a scone cutter then try not to twist it or the scones won’t rise evenly.
I use baking parchment to line the trays which saves a lot of mess. Arrange the scones on your tray with space to grow.
Brush the tops with egg/milk and sprinkle a little hat of grated cheese onto each one.
Bake in the top of a hot oven for about 15 minutes and they are ready. Your nose can be your guide here as a delicious baking cheese smell will fill your kitchen. Mmm cheese scones!
Let them cool for a bit before splitting and buttering. Best fresh of course but easily revived by popping in the oven if you have some left the next day or are using out of the freezer.
And of course if you are feeling creative then make your own additions to the recipe, maybe, chives, bacon, onion, chilli powder, tomato puree…whatever you fancy.