Recipe: Cheese scones
Feb. 15th, 2016 12:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
selenayBecause I've been asked about this a couple of times, I'm throwing my cheese scone recipe here for easy reference :-)
It's from the Be-Ro recipe book and it's ridiculously easy. I've added my own hints and edits in brackets.
175g (6 oz) self-raising flour
Pinch of salt and pepper
1 x 2.5 ml spoon (1/2 tsp) mustard powder (I get really generous with this and heap it, for extra punch)
25g (1oz) hard margarine
75g (3 oz) cheese, grated (use a good strong cheddar for flavour)
1 medium egg
2 x 15 ml spoon (1 tbsp) milk
1. Heat oven to 220C/425F. Grease or line a baking tray.
2. Mix flour and seasonings together, rub in margarine. Stir in cheese, reserving a little for the top. (Or stir in all the cheese and grate a little more for the top - I like my scones very cheesy!)
3. Beat the egg and milk together. Mix to a soft dough, reserving a little of the egg/milk for glazing. (You may need to use all the egg/milk and even a splash of water to get a good consistency - if that happens, don't worry!)
4. Roll out to a round 1.5cm (1/2 inch) in thickness and cut into 8 triangles.
5. Place on the baking tray and brush with egg/milk (or with just some milk if the egg/milk got all used up) and sprinkle with cheese. Bake for about 10-15 mins until golden brown.
(6. NOM. Split them and butter them if that's your inclination or just eat as they are.)
It's from the Be-Ro recipe book and it's ridiculously easy. I've added my own hints and edits in brackets.
175g (6 oz) self-raising flour
Pinch of salt and pepper
1 x 2.5 ml spoon (1/2 tsp) mustard powder (I get really generous with this and heap it, for extra punch)
25g (1oz) hard margarine
75g (3 oz) cheese, grated (use a good strong cheddar for flavour)
1 medium egg
2 x 15 ml spoon (1 tbsp) milk
1. Heat oven to 220C/425F. Grease or line a baking tray.
2. Mix flour and seasonings together, rub in margarine. Stir in cheese, reserving a little for the top. (Or stir in all the cheese and grate a little more for the top - I like my scones very cheesy!)
3. Beat the egg and milk together. Mix to a soft dough, reserving a little of the egg/milk for glazing. (You may need to use all the egg/milk and even a splash of water to get a good consistency - if that happens, don't worry!)
4. Roll out to a round 1.5cm (1/2 inch) in thickness and cut into 8 triangles.
5. Place on the baking tray and brush with egg/milk (or with just some milk if the egg/milk got all used up) and sprinkle with cheese. Bake for about 10-15 mins until golden brown.
(6. NOM. Split them and butter them if that's your inclination or just eat as they are.)
