Mum’s Cheese Scones

• portioner: Makes 8 - 10
• total tid: 20 minutes

Ingredienser

Mum always had a batch of cheese scones freshly baked at the weekend. Warm from the oven, plenty of butter — and usually gone pretty quickly.

They’re simple to make, but Mum has a few rules for getting them beautifully light.

Mum’s rules:

Use a bread-and-butter knife to cut the milk into the flour.

Don’t overmix.

Knead very lightly.

And if you have milk that’s a little old or sour — even better for scones.

Mum’s Cheese Scones

3 cups self-raising flour

or 3 cups plain flour + 3 tsp baking powder

1 tsp fine salt

Pinch cayenne pepper

2 generous cups grated tasty cheese, or a mixture of cheeses

1¼ cups (310 ml) full-fat milk, approximately

Instruktioner

Preheat oven to 200°C / 400°F. Line a baking tray with baking paper.

Add the flour, salt and cayenne to a large bowl.

Add the grated cheese and stir through with a bread-and-butter knife — Mum’s orders!

Pour in 1 cup (250 ml) of the milk and use the knife to cut it gently through the mixture. If it still looks dry and crumbly, gradually add the remaining milk, a little at a time.

Now use your hands to gently bring the dough together. Scones are very much a feel thing — you’re looking for a soft dough that is only slightly sticky. Don’t overwork it.

Turn onto a lightly floured bench and knead very lightly, just enough to bring it together.

Gently pat or roll into a rectangle about 3cm thick and cut into 8 scones. Lightly reshape if needed, keeping your touch gentle.

Place on the lined tray, leaving a little space between each one.

Bake for about 20 minutes, until beautifully risen and golden.

Cool just enough that you can handle them, then split open and serve with lots of butter.

Another one of Mum’s recipes that I hope finds its way into your kitchen too. ❤️