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Crafty's Cheese Scones

Submitted by Crafty Cookie 11 June 2009

Makes 8 to 10 scones. Best served straight away if possible with a little butter on them, if not warm through before serving. You can use 100g of cheddar cheese only if you wish. For a rustic toppin try springling a little grated cheese onto each scone. These can be stored in the freezer for up to 3 months at -18 degrees centigrade.

 
 
 
 

Ingredients

250g self raising flour,1/2 level teaspoon baking powder,generous pinch of cayenne pepper,generous pinch of English mustard powder,scant pinch of salt,75g grated strong cheddar cheese,25g grated gruyere cheese,1 1/2oz diced butter at room temperature,1 large well beaten egg at room temperature,a little milk

Method

1 Oil and flour a large baking tray.
2 Place a sieve over a large mixing bowl.
3 Sieve together the flour, baking powder, cayenne pepper, mustard and salt.
4 Add the softened butter, rub the butter into the flour mixture until it resembles fine breadcrumbs.
5 Add the grated cheeses, mix in thoroughly, make a well.
6 Pour the well beaten egg into the well.
7 With your fingers mix the egg into the flour mixture, the mixture should be moist but not sticky, if dry add a little milk.
8 Lightly flour a work surface and your hands.
9 Turn the dough out onto the floured surface.
10 Lightly flatten the dough with the palm of your hand until the dough measures 1 inch thick.
11 Dip the 2 inches diameter cutter into the flour.
12 Cut as many scones out of the dough as possible, without twisting the dough.
13 Carefully gather up the dough and make it into a ball, repeat steps 10 to 12 until all of the dough is used up.
14 Place the scones on the baking tray upside down.
15 Lightly brush the tops with a little milk.
16 Place in the centre of the oven straight away at 210 deg c/gas 8 for 10 - 12 minutes or until the scones are risen and a pale golden brown.
17 Place the baking tray on a wire rack for a couple of minutes.
18 Transfer the scones from the tray to the wire rack to cool slightly.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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