These should also be named ‘End of Lockdown Scones’ but that’s not as catchy or descriptive. Essentially, we missed fathers day so my dad said, when I see you after the lockdown, you can make me some cheese scones. I almost forgot. But then I remembered. And as per Clive’s request, he was gifted a box of these little melty mountains of cheesey goodness. These use a LOT of cheese but I really enjoyed the strong cheese taste. They are also quite light, so they don’t have that really claggy, heavy ‘throw scones at a house’ sort of weight behind them. I hope you enjoy as much as Clive appears to!
Ingredients
350g plain flour plus a little extra for dusting
250 g extra mature cheddar cheese, grated.
2 eggs
3 tsp baking powder
1 tsp paprika
Large pinch of salt
20ml sunflower oil
120ml milk
Method
Pre-heat oven to 200c/180 fan oven/ gas mark 6
Line two baking trays with baking parchment
Use an electric mixer to whisk 2 eggs. Slowly add the other ‘wet’ ingredients (I added milk, then oil, then the cheese)
Add the large pinch of salt and the paprika
Take off the mixer and sieve in the flour and baking powder.
Use your hands to mix further and form a solid dough. If its a little too wet to hold together, add a little more flour and if too dry, add a little more milk
Scatter a clean and clear surface with flour and push the mixture out onto it. Don’t roll with a rolling pin as that will flatten it too much. When it’s about 4mm thick, fold it back onto itself which will then create the ‘line’ in the scones where you slice them in half.
Use a cookie cutter (I used a small one, about half the size of my palm) and this made 18 scones.
Bake in the oven in the middle shelf for 18 minutes or until a deep golden colour.
I would recommend eating that day, on their own, with butter or a little red onion chutney
