Cheese scone brings back such happy memories for me, Autumnal and Winter Sunday mornings with my family, a large pan of soup on the hob and making fresh cheese scones for lunch. There is nothing better. This should be more of autumn entry but I have been making it a lot recently so I thought I would put it up now. I haven’t really got into summer food mode as the weather here hasn’t been really sunny and warm which is really disappointing, I’m yearning for big salads, sliced courgettes with garlic and mint, lemon pasta, a bbq! Hopefully soon we might be able to have one!
It has been a busy month for me, Jamie was home and we had such a wonderful time. I made four pairs of curtains for our house, he started on the garden, we made some wonderful food (including vegetarian marshmallows!) and we went on holiday! We went and stayed at the Albannach which is in Lochinver, the Highlands. It is the most northerly restaurant in scotland to have a michelin star and on our second night we had the entire restaurant/hotel to ourselves! The food was amazing! We will definitely be going back again.
It is now back to routine everyday life, going to work, coming home and cooking, then either sewing or knitting in the evening. I’m hoping to make a wonderful window seat in our bedroom by the time Jamie gets home again, I just need to order all of the foam and cushions before I start making the cushion covers.
- 8oz/225g self-raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2oz/50g butter
- 3.5oz/100g mature cheddar (grated)
- 1 egg
- Pre-heat the oven to 220C/450F/gas mark 8. Line a baking tray with baking parchment
- Measure the flour, baking powder and salt into a large bowl. Add the butter and rub into the flour until it looks like breadcrumbs (I do this is in my kitchenaid!). Add the grated cheddar and mix.
- Break the egg into a measuring jug and make up to 150ml with milk. Add this to the flour mixture and mix gently until a soft dough forms.
- On a lightly floured surface press the dough out until it is 1 inch thick. Using a 6cm (or your size preference) round flutter cutter cut out 12 cheese scones and place on the baking tray. The trimmings can be quickly kneaded and used until there is nothing left. Brush the top with milk.
- Bake in the oven for 10-15 minutes until they are golden brown.
Enjoy! H x
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