Cheese Scones

Originally the English scone was baked large round and flat, usually the size of a medium dinner plate (known as a bannock) and griddled before being cut into triangles, these triangles become known as scones. As soon as baking powder made its way onto the baking scene, scones became as we know them today and were ready for the oven.

As a kiwi gal, scones were always something my English mum would bake, but we didn't have clotted cream available in NZ, well not back in my childhood, so she forever told us they weren't right! But our first adventure to the UK as children, we sought out and tasted the infamous clotted cream and our hearts were won over by this amazing bake. As I grew, my palette became more savoury focused, and as a cheese fiend, you can imagine my joy as a young chef finding a recipe for CHEESE scones. So this was a bake I was always going to pass onto my young cooks and bakers, and what a cracking job they did.

In week 4 of the summer term we made gluten free and regular cheese scones, as well as some vegan ones, all equally delicious .

Maz’s Cheese Scones

Serves: 6 approx

Prep time: 20 minutes

Total time: 10-15 minutes

Ingredients:

• 30g butter (preferably unsalted), cut into cubes

• 125g self-raising flour, sifted with a pinch of fine sea salt

• 1/2 egg, lightly beaten

• 1 tsp baking powder

• 75ml milk

• 65g grated cheese

Method:

1. Lightly butter a large baking tray

2. Sift the flour and baking powder into a bowl. Rub in the butter with the

fingertips until the mixture resembles fine breadcrumbs. Stir through the

grated cheese.

3. Break the egg into a measuring jug and beat lightly, remove half and

then add to the egg, milk until it reaches 75ml on the measuring jug.

Beat lightly to mix. Add to the bowl and mix to a soft dough.

4. Lightly knead the dough until smooth. Roll out until 1 cm thick, cut into

rounds with a pastry cutter and put on the baking tray. Brush the top

with a little of the remaining milk.

5. Bake in a pre-heated oven at 220C (200C fan/Gas 7) for about 10 to 15

minutes, until risen and golden. Cool on a wire rack. 

Serve with lashings of butter

Top Tip: Try adding some finely chopped chives or bacon (oven baked and cut very finely) to the mix