Cheesy goodness, baked to perfection.
I simply had to include our cheese scone recipe again, after sharing it in my second book. However, this time I have simplified it — sometimes I find that cheese is all that is necessary. Of course, if you prefer, feel free to add some diced bacon, onions or herbs.
Makes: 8
INGREDIENTS
- 200ml buttermilk (or ¾ cup milk mixed with 2 tsp vinegar)
- 2¼ cups (280g) plain flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp caster sugar
- 125g unsalted butter, cold
- 1 cup (130g) grated tasty cheese
- 1 cup (130g) grated parmesan
- a little milk, for brushing
METHOD
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If you’re making buttermilk from milk and vinegar, do that now and set it aside.
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Preheat the oven to 210°C (190°C fan-bake). Place a baking tray in the oven.
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Measure the flour, baking powder, baking soda, salt and caster sugar into a large bowl. Grate the butter into the bowl and rub the mixture between your fingers until it resembles breadcrumbs.
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Alternatively, use a food processor, pulsing briefly until the consistency is right, then tip the mixture into a large bowl.
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Add the two cheeses, and stir until the cheese is coated in flour.
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Make a well in the centre and pour in the buttermilk. Stir lightly with a knife until the mixture starts to come together to form a soft, wet dough.
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Tip out on to a lightly floured bench. Bring the dough together and shape into a rectangle about 2–3cm thick. Don’t knead the dough, as you don’t want to overwork it.
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Cut the dough into your desired shapes, I like to cut it with a knife or a round cutter.
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Take the heated tray out of the oven and sprinkle a little bit of flour on to the surface, or line it with a sheet of baking paper.
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Place the scones on the tray about 5cm apart and brush with extra milk.
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Bake at the top of the oven for 20–25 minutes or until the scones are lovely and golden.
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Remove from the oven and wrap the hot scones in a clean tea towel; this helps to keep them moist.
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Serve warm or cold on the day of baking, with salted butter. They are also great toasted the day after.
Try this free recipe from Karla Goodwin’s Bluebells Cakery Sweet & Savoury.
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You have got to love the English language for its various dialects and cultural differences! Here is a case in point: a British biscuit is what North Americans call a cookie, but biscuits in North America are more like British scones.
