My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking. I have given quantities in ounces as well for those of you who still like to know stuff 'in old money!'
So, today’s treat is The Ultimate Cheese Scones!
225g/8oz self-raising flour
Pinch salt and sprinkle of white pepper
50g/2oz butter or margarine
100g/4oz grated strong cheddar
2 tbls grated Parmesan cheese
1 tsp wholegrain or English mustard
5-6 tablespoons of milk
1, Sift the flour, salt and pepper into a bowl. Rub in the butter or margarine with your fingertips so it looks like fine breadcrumbs.
2, Add the two cheeses (saving a bit to sprinkle on the top of the scones before baking). Mix the wholegrain or English mustard with the milk and mix with a knife to a soft but not sticky dough. If it does look a bit sticky add a touch more flour.
3, Place the dough on to a floured surface, knead very lightly and either press out with your hands or roll out to just under an inch thickness.
4, Cut into 5cm or 2 inch rounds – I used a 3 inch diameter glass to do mine and the recipe made 8 large scones. Brush the tops with a little milk and sprinkle with the reserved cheese.
5, Bake in a pre heated hot oven Gas 7/425F/220C for 12-14 mins until lightly golden and firm to the touch.
6, Allow to cool on a wire rack and to serve split and load up with butter. These are fabulous warm.