| Cheese Scones |
|
|
| Written by Claire Hopley, 2008 | |
These are great at room temperature, but scrumptious when served warm. 350g (12oz) plain flour 4 tsp baking powder 1/2 tsp salt Dash cayenne (optional) 1 tbsp sugar 100g/ (3 1/2 oz) very cold butter 1/3 cup grated Parmesan 175g (6 oz) grated sharp Cheshire or Lancashire cheese 1/2 tsp dry mustard About 125ml (1/4 pint) milk, sour if available 1 egg 1-2 tbsp cream Preheat the oven to 200ºC (400ºF) and cover a baking sheet with parchment paper or grease it. In a large bowl mix the flour, baking powder, salt, cayenne and sugar. Grate the butter into it using the large holes of a grater or cut it into small pieces and rub in. Mix in all but a couple of tablespoons of the cheese. In a small bowl, mix the mustard with a tablespoon of milk, then add about half the remaining milk and beat in the egg. Make a well in the centre of the dry mixture and stir in the egg and milk mixture plus enough additional milk to form a stiff dough. Divide it into 8 or 10 portions and shape each into a circle. Brush with the cream and sprinkle with a bit of the reserved cheese. Bake 18-22 minutes or until golden. To make herb scones: Omit the Cheshire or Lancashire cheese and the mustard. Use an additional 30g (1oz) butter. Add 1 teaspoon dried thyme, 1 teaspoon dried oregano and 1/4 teaspoon fresh rosemary leaves snipped into little bits. These are good eaten with soups and stews, or spread with butter and topped with ham or other cold meat. |
Woman's World Recipe Favourites
Chicken is simmered with aromatic spices, creating a rich, flavoursome meal.
This sweet bread is a great accompaniment to mid-morning coffee. 
