It seems the more practice I get at making scones, the better they turn out. There was a time that I felt I wasn’t good at making scones but now people love them. An it is about finding a simple basic recipe and then building on that.
I have used the basic Delia Smith recipe for the Scones with Sultanas and have used that to do some different scone recipes. These cheese scones are delicious and lovely as a savoury treat for a packed lunch, picnic or teatime.
With a little practice, scones are easy to make and make a delightful, low cost snack. These Cheese Scones are a great addition to a packed lunch!
Scones – Easy To Make
Scones are easy to bake having few ingredients and taking only 5 minutes to get ready for the oven they are a bake you can make any time. Buying good scones of the same quality is often quite expensive being between 50p and 80p just for one.
You can make 6 lovely scones for between 50p and £1 (depending on the flour you buy, whether you use real butter and what fruit or cheese you use)
Cheese and Flour
I used white spelt flour for these scones but you can use ordinary wheat flour. I like the taste and texture of spelt flour and it is great for people who are intolerant to wheat flour.
Use a strong cheese such as mature cheddar. Cheese scones can be a way you can use up any leftover cheese that may be too dry for the cheeseboard!
Makes 5-6 large scones
Cheese Scones Recipe
You will need:-
- 230g/8oz white spelt flour or ordinary wheat plain flour
- 1 tablespoon baking powder
- 40g/1.5oz butter or margarine
- 150ml/5floz milk
- 50g / 1.5oz cheddar cheese, grated
- Preheat the oven to 200 degrees C
- Sift the flour into a large bowl
- Add the baking powder to the flour and stir
- Rub the butter into the flour and baking powder using your fingertips, until the mix looks like fine breadcrumbs
- Add the grated cheese and stir well
- Pour in the milk and stir with a wooden spoon until you have a rough dough
- Flour your hands and your work surface knead
- Tip the dough onto the floured work surface and knead gently until smooth
- Roll the dough out to about 2.5cm thick
- Cut out with a 7-9cm pastry cutter (use larger or smaller or shapes for different size scones)
- Pick up the remaining dough and knead together to roll out again until all the dough is used
- Grease a baking tray or line it with baking parchment or a teflon baking sheet
- Bake for about 15 minutes or until risen and golden brown
- Remove from oven and place on a cooling rack
- Ideally eat while still fresh and warm!
- Keep for 1-2 days in an air tight container – or freeze
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