Tuesday, 4 October 2011

Cheese Scones

Well, I’ve finally done it…I’ve made some scones that are actually edible! I am so chuffed with myself! They probably wouldn't win a prize at a village fete but they are the best ones I have ever made.


Scones are one of those things that other people always seem to whip up effortlessly at the drop of a hat. Other people….but, sadly, not me; my scones have always been flat, or dry, or as hard as a rock….or sometimes all three! I’ve not attempted making them for some years now but I was inspired to have one more try after seeing a recipe (**see below) on the BBC Food Q & A; thank you Saffiewalks (msg #2). It looked very simple and easy so, with some trepidation, I thought I’d give it a go. Astonishingly, the recipe worked; they weren't flat, hard and dry, they were light, fluffy and lovely. Well, you could have knocked me down with a cricket bat!

The husband said if he’d been served scones like this in a National Trust tearoom he’d have been a very happy bunny; high praise indeed, given that the best cheese scones I have ever had were at Bateman's, a favourite place of ours when we lived nearby on the Kent/ E. Sussex border. (Word of advice if you happen to be going there; arrive at opening time and head straight for the stables tearoom while their scones are still warm; I promise you won't be disappointed!)

Now I’ve managed to make scones once, perhaps I’ll make a fruity version next time, or plain ones to have with some homemade jam. I can't wait to experiment!

**NB. For some reason the old BBC food board is no longer readable so I have paraphrased Saffie's recipe here

8oz self-raising flour
1 tsp baking powder
2oz butter
5 oz grated mature cheddar
125ml buttermilk (approx)
1 tbsp chopped chives

Rub butter into flour and baking powder then stir in the chives and 4 oz  of the cheese; stir in buttermilk gradually until you have a medium wet dough.


Pat the dough out on a floured board until it's about 3cm thick, cut into rounds and put on a baking tray. Sprinkle the rest of  the grated cheese on top of the scones. Cook for 12 - 15 minutes in a hot oven – 200C fan; cool on a wire rack.

You can leave out the chives and sift in 1/2 teaspoon dried mustard powder with the flour. The main thing is to handle  the dough as little as possible and get the scones into the oven as soon as you can after you have added the liquid.

Makes 6 - 8 scones.

1 comment:

  1. Don't worry about flat scones. I have never had a problem making scones and thry rise beautifully, but a friend of mine entered her scones in a WI competition which she won. The winning cheese scone was flat

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