Picture the scene. Sunday morning, Radio 2 (Steve Wright, Sunday Love Songs), village church bells ringing and sun streaming through the kitchen window. You know the type of misted, yellow sunlight that’s only captured by an Instagram filter, that was happening, right there, in my kitchen. My morning could have only improved with a little impromptu baking. Despite the build up of laundry, the un-polished children’s school shoes and the sick husband lying on the sofa, I decided to throw caution to wind and bake.
You’ll notice that I haven’t baked for a while…or at least haven’t blogged about it. I did bake a two tier wedding cake that almost tipped me over the edge, but I’m not ready to blog about that experience yet. I’m still having a ‘never again’ moment. Hopefully I’ll get over it as quickly as I got over my first hangover and childbirth!
Anyway, back to Cheesy Scones and the glowing light in my kitchen…
I love scones, savoury and sweet. I am particularly partial to a Cream Tea. Who isn’t? However, with summer looming, I thought I’d do two things, a) bake mini scones (to account for the bikini body) and b) bake savoury scones, to avoid the calorific cream.
What I Used:
225g self raising flour, pinch of salt, 1/2 teaspoon mustard powder, 55g butter (diced), 50g of grated, cheddar cheese, 150ml milk.
What I Did:
Sift the flour and mustard powder in to a bowl, rub in the butter until the mixture resembles breadcrumbs (if you have KitchenAid, use your paddle attachment to do this), mix in the grated cheese. Gradually mix in the milk until you have a dough (again, if you have a KitchenAid swap the paddle attachment for the dough hook). Once you have a dough shaped ball, knead lightly on a floured surface and pat the dough until it’s 2cm thick.
Use a 5cm circular cutter to cut out scone shapes and brush lightly with milk. Place on a baking sheet and put in to the oven at 220c for 12 minutes. Once baked, cool on a wire rack.
If you want to add a little kick to your cheesy scones, add a smidge of cayenne pepper (no more half a teaspoon). Add this in with the flour and mustard.