Cheese Scones
We have been making these in our family for many years and each one of us has a different way of making them and adding flavour. Do not underestimate the speed and deliciousness of these. Quick and simple and to the basic you can add all sorts.
It’s called a one cup and the basic recipe is below however, why would you not add / change up a bit
Best eaten immediately. Warm with butter and more cheese.
Ingredients
And then:
Grind pepper or add crushed chilli
Add dry mustard powder and a mix of herbs
Freshly chopped mint adds a lovely kick; as does parsley
Left over bits like bacon finely chopped or biltong or potato (it’s good) or sun dried tomatoes or olives
Method
Into dry ingredients, add the cheese, herbs, salt, pepper & dry mustard if using it. Stir with a fork
Now add wet. Stir in with fork.
As with any scone mixture don’t over stir. It’s quite a wet mixture.
Spoon into muffin pan that has been well sprayed (don’t use paper holders)
Optional on top : grate a bit of pecorino or parmesan and flake salt
This likes a hot oven – 200 – for about 15 minutes, depending on how much batter you added into the pan. I like to turn up the heat for the last three minutes to 220 and make them brownish/ crispy
Turn out of the pan onto a cooling rack as soon as you can
I have made & baked in mini loaf pans – individual – and served hot as a dinner roll.
Now add wet. Stir in with fork.
As with any scone mixture don’t over stir. It’s quite a wet mixture.
Spoon into muffin pan that has been well sprayed (don’t use paper holders)
Optional on top : grate a bit of pecorino or parmesan and flake salt
This likes a hot oven – 200 – for about 15 minutes, depending on how much batter you added into the pan. I like to turn up the heat for the last three minutes to 220 and make them brownish/ crispy
Turn out of the pan onto a cooling rack as soon as you can
I have made & baked in mini loaf pans – individual – and served hot as a dinner roll.