Cheese Scones

After the success of the fruit scones, my Aunt asked if I could have a go at making them with cheese.  She had a work colleague once who she reckoned made the best cheese scones, and she would have them ready and hot for their break time…. so I had a lot to live up to ;)….I used the basis of my fruit scone recipe as it was so good but took away the sweet ingredients and added the savoury……

Ingredients:

350g Self Raising Flour

1 1/2 Tsp Baking Powder

Salt 1 Tsp

Pepper 1 Tsp

Mustard Powder 1 Tsp

Butter Cold and Cubed 75g

Milk 150 Fl Oz

Drop of Tobasco Sauce

2 Eggs Whisked

Cheese 160g  I used Gruyere as we had it in, you can use chedder

Method:

I popped the cheese in the freezer before grating so that it was extra cold and wouldn’t melt when making the dough.

Pre-heat the oven to 220 degrees and line two baking trays with parchment.

In a large bowl sieve the flour and baking powder from a height, this is to make it light. Then put in the cubed butter and with fingertips only rub until it resemble fine breadcrumbs as we did with the fruit scones…

https://lululemonandlace.com/food-blog-2/fruit-scones/

Then add in the salt, pepper, mustard powder and the majority of the cheese, reserve a small handful of this to put on the top of the 10 scones…

Make a well in the middle of the flour mix and pour in the milk, tobasco and most of the egg. Keep about 2 spoonfuls of this for brushing on the top of scones….

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As we did with the fruit scones with a rounded knife quickly mix this to form a dough, I found if I turned the bowl whilst mixing it came together quicker.  This is the hard bit as to over mix it at this point will result in solid scones.

Once the dough has come together empty onto a floured surface and  knead lightly a couple of times (it helped to have my hands floured too). You can use  floured rolling pin but I found patting it down with my hands worked best; you don’t want to make it too thin about 2 inches. Then with a floured  2 1/2 ” cutter (mine was fluted as it was all I had but best to use plain) cut as many scones as possible from the mixture, re-moulding the dough each time to re-cut. Should make about 10.

Then brush the tops well with the reserved egg and then sprinkle with the cheese on top of each scone.

Bake in the oven for 10 minutes or until golden, try not to over cook as you want them to be soft.

Remove and place on a baking rack to cool….or like we did eat hot from the oven and spread on.. as my Uncle would say…. ‘Best Butter!  🙂

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Cheesy Scones yummy…enjoy xxx

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Cheese Scones

IMG_7943

by Lululemonandlace

Ingredients:

350g Self Raising Flour

1 1/2 Tsp Baking Powder

Salt 1 Tsp

Pepper 1 Tsp

Mustard Powder 1 Tsp

Butter Cold and Cubed 75g

Milk 150 Fl Oz

Drop of Tobasco Sauce

2 Eggs Whisked

Cheese 160g  I used Gruyere as we had it in, you can use chedder

Method:

I popped the cheese in the freezer before grating so that it was extra cold and wouldn’t melt when making the dough.

Pre-heat the oven to 220 degrees and line two baking trays with parchment.

In a large bowl sieve the flour and baking powder from a height, this is to make it light. Then put in the cubed butter and with fingertips only rub until it resemble fine breadcrumbs as we did with the fruit scones…

https://lululemonandlace.com/food-blog-2/fruit-scones/

Then add in the salt, pepper, mustard powder and the majority of the cheese, reserve a small handful of this to put on the top of the 10 scones…

Make a well in the middle of the flour mix and pour in the milk, tobasco and most of the egg. Keep about 2 spoonfuls of this for brushing on the top of scones….

As we did with the fruit scones with a rounded knife quickly mix this to form a dough, I found if I turned the bowl whilst mixing it came together quicker.  This is the hard bit as to over mix it at this point will result in solid scones.

Once the dough has come together empty onto a floured surface and  knead lightly a couple of times (it helped to have my hands floured too). You can use  floured rolling pin but I found patting it down with my hands worked best; you don’t want to make it too thin about 2 inches. Then with a floured  2 1/2 ” cutter (mine was fluted as it was all I had but best to use plain) cut as many scones as possible from the mixture, re-moulding the dough each time to re-cut. Should make about 10.

Then brush the tops well with the reserved egg and then sprinkle with the cheese on top of each scone.

Bake in the oven for 10 minutes or until golden, try not to over cook as you want them to be soft.

Remove and place on a baking rack to cool….or like we did eat hot from the oven and spread on.. as my Uncle would say…. ‘Best Butter!  🙂

Enjoy xxxx

Lulu xxx

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