As I was in a bit of a baking mood yesterday morning (I made some more ciambellone bread) I decided to make the cheese scones that I didn’t make last weekend. I love a cheese scone and for me the key ingredient is a nice strong cheese. In the word of my mother – ‘the sort of cheese that makes your gums itch’! The recipe itself is really easy and with my lovely Kenwood food processor that has a grater attachment I don’t even need to grate the cheese by hand!
225g of self-raising flour
½ a teaspoon of salt
½ a teaspoon of baking power
½ a teaspoon of mustard powder
½ a teaspoon of paprika
40g of butter
110g of strong/mature cheddar
150ml of milk
Pre-heat the oven to 200.
Sift the flour, baking powder, salt, mustard and paprika into a bowl.
Add the diced butter and mix into a breadcrumby texture.
Stir in nearly all of the grated cheese, retaining only a little to top the scones with, and stir until the cheese is well mixed in.
Gradually stir in the milk to make a soft dough. (This really is so easy with a mixer)
Turn the dough out on to a lightly floured surface and roll out to about 1½ inches thick and then cut into scones.
Place the scones on a lightly greased baking tray, brush the tops with a little milk and then sprinkle the remaining grated cheese over the tops.
Bake in the oven for 12-15 minutes until cooked through. They should be risen and golden and should sound slightly hollow if lightly tapped on the base.
Delicious buttered and slightly warm!