2 cups self raising flour 2 cups grated cheese Seasoning as desired/ include around a 1/4 cup of vegetable (eg onion) Mix well so cheese is coated. Add 1 1/4 cup of milk Makes a wet dough Bake at 200c for 10(ish) minutes.
guitar_man1,
Oct 7, 2:15am
The advise my Aunty gave me and has never failed is the trick to a good cheese scone is to make it as fast as you can, do not handle it to much and make sure the mixture is still sticky when you cut them up. Flour your hands to handle them.Yum love cheese scones.
michellew2k,
Oct 7, 2:43am
I also put some honey wholegrain mustard and red onion in as well
tetrinetsshimmy,
Oct 23, 3:59am
bump. Have been making these for the last 3 weeks.
52many,
Oct 23, 5:26am
I'm glad you like the receipe tetrinetsshimmy.they are so easy to make that's why I love them. I know you are not meant to knead but I do just for a minute until I see the flour relaxing into a springy blob. I roll out quite thick as well and cut them with a knife so they look rustic. Goes down well with whipped cream and jam.although I have cut them in half and put egg mixture on top. I also lovethem because you don't use any butter.
el.diablo,
Nov 2, 10:18pm
Hi, does anyone have a good recipe (or two) for cheese and onion scones! or just cheese scones! thanks! :D
52many,
Nov 2, 10:34pm
This is mine, quick and easy. Into a bowl goes 3 cups of flour, 3 teaspns baking powder, dash of salt, bit of pepper, 2 cups grated tasty cheese. Add milk until a nice dough. I knead it for a few minutes then roll out, cut and cook for about 12-15mins at 200. I also sprinkle a bit of grated cheese on the top.
indy95,
Nov 2, 10:34pm
El.diablo I have bumped a cheese scone thread with some good recipes for you.
These are delish and are for SERIOUS cheese lovers
"We need more cheese Gromit!" Very serious cheesy scones which use way more cheese than normal for a scone mix; they will not rise quite as high as plain scones. Try and use a good quality mature Cheddar or any type of strong cheese that is available. They can be made in about 20 minutes, if you have all the ingredients to hand and the oven has been pre-heated. Great for afternoon tea, picnics, buffets & packed lunches. You can also add chopped chives & herbs for a change.
500 g plain flour 2 teaspoons baking powder 4 teaspoons cream of tartar 1/2 teaspoon English mustard powder 1/2 teaspoon cayenne pepper 75 g butter 300 ml milk 200 g extra mature cheddar cheese, grated 1 egg, beaten
Preheat oven to 220C
Mix all the dry ingredients together.
Rub in the butter until it remsembles crumbs.
Add 160 of the grated cheese & mix well.
Add the milk and mix very quickly - do not over mix.
Mixture should be sticky and soft, if too dry, add more milk.
Place onto a floured board a knead briefly.
Roll out to about 3cms/1" thickness.
Stamp 12-14 rounds out of the dough - do NOT twist the scone cutters as it stops them from rising!
Place close together on a greased biscuit/baking tray.
Brush the beaten egg over each scone as a glaze and sprinkle the remaining 40g of cheese over the top.
Bake in a pre-heated oven for 10-12 minutes until well risen and golden brown.
Cool slightly, then spilt them in half, butter them -- divine!
Quote
cookessentials (1182 ) 9:08 pm, Sat 6 Feb #1
sclaredy_cat,
Jan 23, 4:40am
I can vouch for this one- though they're never exactly the same as the ones the sell in the cafe, they're pretty darned close .
Ministry of food cheese scones BY COURTESY OF THE MINISTRY OF FOOD CATERING COMPANY | CUISINE ISSUE #119 EMAILPRINT SERVES: MAKES 8
Brenda Jessup tells us the recipe was a favourite provided by her mother, Beth. Her family would bake them in a camp oven over the fire on camping holidays.
Sift the flour, baking powder, sugar, salt and cayenne pepper into a bowl. Mix in the grated cheese. Make a well in the centre and pour in the milk. Mix lightly then turn out on a floured bench. Shape into a rectangle about 3cm high. Cut into 8 and transfer on to a baking tray. Bake at 220°C for 15-20 minutes until deep golden.
elliehen,
Jan 23, 5:23am
This time round add that pinch of cayenne pepper!
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