Cheese Scones…

January 13, 2011

So I don’t know about anyone else but I try to be good in January, after over-eating for pretty much the whole of December it’s almost easy, because I am craving vegetables!

However it’s not so easy when there is an abundance of left over mince pies, chocolates and cheese in the house! We had some amazing cheddar given to us by the Boy’s Dad in a hamper and although we had eaten most of it (by we I mean I) there was still a good chunk left this week and I was nibbling too much… it had to go!

So I made cheese scones, okay they are just as bad but this way I could offload some at work to my very lucky colleagues…

You need;
500g plain/wholemeal flour (I used a mix)
3 tsp baking powder
large pinch salt
black pepper
large sprinkle cayenne pepper (optional)
250g strong cheddar cheese, grated
15ml vegetable oil
125ml milk
olive oil for brushing

Sift flour, baking powder, salt and cayenne pepper into a large bowl.
Add the cheese and mix through the flour mixture. Crack lots of black pepper into the mix if you like.

Beat the egg and milk together in a separate bowl and add the oil.
The oil replaces the butter that usually gets used to rub into the flour.
By using the oil its slightly better for you and easier, however if you prefer butter (I do) then use 45g soft cubed butter

Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon, mix the dough until it clumps together, but is not too dry.
If too dry, splash a bit more milk in to use up the flour.

Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural “break” to cut open), flatten it again, using the palm of your hand. 
You can use a rolling pin but as it is heavy it may prevent the scones from rising.

Cut out your scones out  and place them on a baking tray, then brush with your best olive oil and crack more black pepper over the top…

Pop them in the oven at 180c for 10-15 minutes or until risen and a nice golden brown…

They should be a little oozy and goey! Serve with some leftover Christmas chutney…

Or my favourite (not in keeping with the January goodness I was chatting about before) is hot from the oven with butter on… I had to taste them after all.