Angela put her snow days to good use, and made these delicious Cheese Scones!
In the two days the “Friend” team were snowbound, Angela shared her secret recipe for Lentil Soup, now it’s the turn of Cheese Scones.
Doing a spot of baking is the perfect way to pass the time when you’re snowed in by “The Beast From The East”, and these cheese scones are really quick and easy to make.
Cheese Scone Recipe
Put 8 ounces of self raising flour, 1 teaspoon of baking powder and half a teaspoon of salt in a large bowl and add 2 ounces of cold cubed butter. Use a knife to cut the butter into the flour as finely as possible, then use your fingertips to rub the butter into the flour until the mixture looks like breadcrumbs. Try not to handle it any more than you need to, and remember, cold hands are best for baking (which is maybe why Scots tend to be very good bakers!)
Now add half a teaspoon of mustard, half a teaspoon of dried thyme and 2 ounces of grated mature Cheddar. Mix well, then stir in 5 fluid ounces of milk (you might need a bit more if the mixture is dry) and stir together with a knife to form a soft ball of dough.
Use your hands at the very end to bring it fully together, then turn out on to a floured surface, roll to one inch thick and cut out your scones. Brush the tops lightly with milk.
Bake on a floured baking sheet at 220 degrees C for 10 to 15 minutes, depending on the size of your scones. If you have made very large ones like me, they may take a little longer.
These are delicious served with a steaming bowl of soup and spread with lots of butter!
Please send us pictures if you made these scones, we’d love to know!
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Angela Gilchrist I am the former Editor-in-Chief of “The People’s Friend” magazine. My passions include cats, Highland ponies, good books, vegetarian food and long walks in the Scottish countryside. My favourite place to get away from it all is the magical Isle of Skye.
