I was lucky enough to sample some scones made by following the Ministry of Food cheese scone recipe. They were light and fluffy and full of flavour. The recipe was quickly sourced online and printed copies passed around the office. I was pleased to discover that there was no butter in this recipe; rubbing butter into a dry mixture is something I've always struggled with so this recipe removes that obstacle. One colleague had success baking them over the weekend; I thought it was my turn to try tonight.
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- pinch cayenne pepper (optional)
- 2 cups grated tasty cheese
- 1 cup full-cream milk
- Preheat oven to 220º C. Put tray in to heat.
- Sift flour, baking powder, salt, sugar and cayenne pepper into a bowl. Mix in cheese. Make a well in the centre.
- Check you have a clear bench with flour on it and the oven is fully heated. You want the scones to go into the oven as soon as possible.
- Add the milk, mix quickly with a knife. Turn out onto a floured bench and quickly shape into a 3 cm thick rectangle. Cut into 8 and put onto your floured, hot tray. Bake for 15-20 minutes. You’ll smell them as they become ready.