Master6 and I have decided to try our hand at cheese scones today, having mastered (produced an edible facsimile of) pumpkin scones the other day. I’m on a scone shaped roll, so to speak.
I do this. In recent years I’ve entered pesto, wanton and banana cake phases, all to the benefit of the wife and kids. A scone phase might be on the cards.
Tam Keast made a comment on my pumpkin scone post suggesting I try these cheesy wonders and I found a recipe in the Day To Day Cookery, by IM Downes, which has encouraged many a school kid to pick up an egg beater.
I stood back for most of the exercise and let Master6 read the recipe and mix all the ingredients. All I really did was the measuring of flour and milk and the oven side of things.
Scones have been out of the oven for five minutes now, and there’s one left (set aside for when Mummy comes home). That’s gotta be some sort of stamp of approval.
You will need:
2 cups self raising flour
1 teaspoon salt
2 tablespoons butter
1/2 cup grated cheese
2 pinches cayenne pepper
3/4 – 1 cup milk
1 egg yolk
Sift flour and salt together, then rub in the butter. Add grated cheese and cayenne pepper. Set aside.
Whisk egg yolk into the milk. Make a well in flour mixture and add milk mixture, combining until a moist dough.
Turn out onto floured board and press out with hand. Flour the lip of a suitably sized glass and cut out scones, placing them onto a floured tray. Brush over with a little egg and milk mixture.
Bake in hot oven (220 degrees for us) for 10-15 minutes. Until cooked through and brown in all their scone-like perfection.
Set aside diet, lavish scones in butter and enjoy.
When not typing away over here and checking his stats every two minutes,
Bruce Devereaux hangs out at his ‘BIG FAMILY little income’ Facebook Page.
’raising a family on little more than laughs’