Scone Mixture

cheese scones can be one of the most capricious and treats to disappointing, but this recipe is almost foolproof, and taste fantastic, another advantage is that they are quick to prepare and cook.

To make a great scone cheese you should know that "everything is in the cheese, so make sure whatever you use is a good piece of mature cheddar. If possible, always try the cheese you buy first and see whether it is to your taste. The recipe works best if the cheese is allowed to sit and dry for an hour or two before the preparation because it makes it easier to work and improves the final product.

These delicious little cheese scones are best eaten the day they are made.

Ingredients (12-16 scones)

8oz/225g Self raising flour

1 tsp teaspoon baking powder

1 / 4 c. teaspoon cayenne pepper

mustard powder 1 / 2 c.

2oz/50g cold butter cut into cubes

2oz/50g mature cheddar cheese

1 large egg, beaten

Approximately 100 ml of semi-skimmed milk

Pinch of salt

Method

Preheat oven to 220c/200c furnace blower gas brand / 7.

Line 2 baking sheets with parchment paper / baking paper.

1. Sift flour, baking powder, mustard powder, salt and cayenne pepper in a large mixing bowl.

2. Rub in the flour until it resembles breadcrumbs.

3. Stir in cheddar.

4. Place the egg in a measuring jug and make up to 150ml with milk.

5. Set aside a tablespoon of this mixture egg / milk for later.

6. Put the remaining egg mixture into dry ingredients and mix using a cold knife around the mixture to a soft but not sticky dough.

7. Roll the mixture on a floured surface to about 2cm thick and place on trays 4cm round as you go and make sure to leave enough gaps between them to allow the spread and even cooking.

8. Gather the mixture and re-roll until you have used it all.

9. Now, with the egg mixture to milk / set aside earlier, brush the tops of the scones, and if you want, place a small amount of grated mature cheddar so if you leftovers.

10. Bake in preheated oven for 10 minutes or until golden brown beautifully on the top and well risen. When you use this recipe for the first time, keep an eye on the scones, if possible, and refrain from opening the oven door until they are cooked.

11. Place the hot cheese scones on a wire rack and let cool.

12. Put a small slit in each scone Cool and add a little butter or cream cheese and watercress for a summer feast.

Top Tips

It is recommended that whenever you make any kind of scones, you should place your knife and a rolling pin in the freezer to cool to prevent the mixture from becoming too hot because they will not get up particularly well.

Sometimes the cheese mixture scone not too hot, if it is put the mixture in the refrigerator for some time to relax again, the cold mixture at least they spread outwards as you want them to rise.

Try using a very sharp cheddar if you want a particular taste cheese.