I simply had to include our cheese scone recipe again, after sharing it in my second book. However, this time I have simplified it — sometimes I find that cheese is all that is necessary. Of course, if you prefer, feel free to add some diced bacon, onions or herbs.
MAKES 8
200ml buttermilk (or¾ cup milk mixed with2 tsp vinegar)
2¼ cups (280g) plain flour
2½ tsp baking powder
½ tsp baking soda½ tsp salt
1 tsp caster sugar
125g unsalted butter, cold
1 cup (130g) grated tasty cheese
1 cup (130g) grated parmesan
a little milk, for brushing
If you’re making buttermilk from milk and vinegar, do that now and set it aside.
Preheat the oven to 210°C (190°C fan-bake). Place a baking tray in the oven.
Measure the flour, baking powder, baking soda, salt and caster sugar into a large bowl. Grate the butter into the bowl and rub the mixture between your fingers until it resembles breadcrumbs.
Alternatively, use a food processor, pulsing briefly until the consistency is right, then tip the mixture into a large bowl.
Add the two cheeses, and stir until the cheese is coated in flour.
Make a well in the centre and pour in the buttermilk. Stir lightly with a knife until the mixture starts to come together to form a soft, wet dough.
Tip out on to a lightly floured bench. Bring the dough together and shape into a rectangle about 2–3cm thick. Don’t knead the dough, as you don’t want to overwork it.
Cut the dough into your desired shapes, I like to cut it with a knife or a round cutter.
Take the heated tray out of the oven and sprinkle a little bit of flour on to the surface, or line it with a sheet of baking paper.
Place the scones on the tray about 5cm apart and brush with extra milk.
Bake at the top of the oven for 20–25 minutes or until the scones are lovely and golden.
Remove from the oven and wrap the hot scones in a clean tea towel; this helps to keep them moist.
Serve warm or cold on the day of baking, with salted butter. They are also great toasted the day after.
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