Tuesday, 20 September 2011

Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson

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!
Easy cheesy.....

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.


No comments:

Post a Comment