Cheese Scones
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Ingredients / Shopping List

300g SR flour

50g butter or margarine

Pinch mustard (dry English Mustard powder is best)

150ml natural yoghurt

100g tasty hard cheese ( Cheddar, Leicester or similar)
 

Prep Time:   0:10
Cook Time:   0:15
Makes:   8

Prep to Cook: Mixing bowl, tablespoon, fork, baking tray, grater and plate, scone cutter

Pre-heat oven 210C or Gas Mark 7
 

Prep: Prep the dough:
Grate the cheese on a coarse grater and leave to use later

Put the flour and the mustard powder into the mixing bowl

Rub in the margarine or butter until it disappears

Stir in most of the grated cheese, save some for topping

Mix to a soft dough and turn out on the work top

 

Prep the scones:

Lightly knead with your hands to create a soft smooth topped ball of dough

Press dough evenly flat and 3 cm thick with your hands (NOT THIN)

Cut out around 10 scones

Place apart on the baking tray and place a little grated cheese on the top of each

Put in the hot oven top shelf

Bake for about 12 – 15 minutes
 

Check it out !

Simple cheese scones are wonderfully light and tasty.  Serve them warm from the oven as they take only minutes to make.  Toast any leftover scones the next day.

Use these as you make them – they are best warm from the oven.  If you do have any left-over toast them and top them off with mushroom pate.

Cooks Know How: You will make these in a flash.  Your rubbing in skill will enable you to disperse the fat amongst the flour and know that the mustard powder will be adding a touch of flavour You will feel the fat has coated the flour and will make the scones light and tasty.  You can combine the cheese to add flavour.  You will then form a ‘dough’ by adding the yoghurt and the acid from the yoghurt will help the raising agents in the SR flour to work well and rise the scones.  Keeping the dough soft enables the raising agents to work fast when the scones go in the oven and steam to be produced from the wet yoghurt.  In the oven the high temperature will brown the surface and melt any cheese you pop on the top so the products look golden and appetising.  The scones should rise up well and even split round the sides.  Do not overcook them.  Once they are golden and risen take them from the oven and place on a cooling rack to let excess steam escape.

Next Time

Change the type of cheese that you use – some of the cheeses with added ingredients are nice such as stilton and apricot, or sage derby or cranberry cheeses.  Also try putting some seeds on the tops or even a little muesli mix.