Cheese and scones – a combination of two of my favouritest things in the world! 😛
I made these for breakfast! Making scones is a rather messy affair though…so much clean up required afterward!
2 cups self raising flour
1 tsp baking powder
a pinch of salt
50g butter, cut into small pieces
125g of any type of mature sharp cheese, grated
150ml or 2/3 cup milk
1 tsp mustard (optional)
1. Grease a baking tray and set aside.
2. Sieve the self raising flour, baking powder and salt into a mixing bowl.
3. Rub the butter in until the mixture resembles breadcrumbs.
4. Stir the grated cheese, mustard and enough milk into the mixture to form a soft dough. Set aside some milk for brushing the tops of the scones (The recipe asked for 150ml in total but I found that I had to use slightly more to add into the dough mix, and consequently a little more for brushing)
5. On a lightly floured surface, knead the dough into a ball, and roll out flat till about 1.5 inches thick. Cut out the scones and place on the baking tray.
6. Brush the surface of the scones lightly with milk. Sprinkle with a little pepper.
6. In a preheated oven at 210°C, bake for 10-15 minutes until the scones turn golden brown.
7. Remove from oven and cool on a wire rack.
Because the scones are for both young children and adults, I made them tinier than normal scone sizes so it’s easy for little hands to hold. I also omitted the mustard and pepper.
I liked how these scones turned out. They were aromatic, and the cheese was not too overpowering. The texture was not crumbly but soft and slightly springy when bitten into. Although the recommendation was to serve it with butter and jam, we thought they were great just eaten on their own, DH commented that it also felt heathier. Also got the thumbs-up from mum-in-law for the no sugar factor! 🙂