After a few days off (I was working on Saturday, then yesterday was a lounge in front of the TV with a pizza kind of day), I’m back with a deliciously simple and savoury bake.
If you enjoyed my Courgette and Gorgonzola Muffins, then I’m sure you’ll love these. I came across this recipe in an old notebook I’ve had since I was a little girl, where I would jot down all of the recipes I cooked, either at school or at home with my mum. This recipe must have come from my mum, because I remember her cooking them lots when we were younger – the smell of them baking in the oven brought back memories of coming home from school and eating these warm with butter as a snack.
The recipe is very simple, and making the scones is very cathartic. I really enjoy rubbing together the flour and butter – your mind can wander and it’s a very peaceful process. I’m sure you’ll enjoy making them, and they are absolutely delicious – particularly fresh from the oven!
How do you pronounce scone? I’ve always said it so it rhymes with gone – do you pronounce it so it rhymes with moan?
These wil take 30 minutes to make and makes 10 scones.
Cheese Scones
225g self-raising flour
Pinch of salt and black pepper
55g butter
50g grated mature cheddar cheese
150ml milk
1. Preheat the oven to 200 degrees
2. Weigh out the flour and pour into a bowl with the salt and pepper. Cut the butter into cubes and add this to the bowl. Rub the flour and butter together with your fingers until it resembles breadcrumbs.
3. Stir in the grated cheese and milk. Work the mixture together with your hands until it all comes together, then tip onto a floured surface and knead gently, then roll out until it’s approximately 2 cm thick. Use a 2 inch circular pastry cutter to cut out rounds, and place onto a greased baking tray.
4. Bake in the oven for around 15 minutes until golden and risen.
WHAT TO HAVE FOR DINNER TONIGHT 
I love the plate too!
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Thank you! The plates were a wedding gift
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Reblogged this on The Sandbucket and commented:
I have to make these, they look so yummy 😋
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Reblogged this on global_food.
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Adding these to my to-bake list. The pictures = yum, the plate = gorgeous, I can’t wait!
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Thanks Roni!
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this is going to be perfect for supper (tea) tonight! thank you.
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Enjoy 🙂
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Got in too late from work and exhausted – maybe tomorrow – my 18 year old son already had supper prepared! And that after he had to make a special trip up to my farm to help me pull a cow out of a ditch. He’s a good son. (most of the time 😉
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He sounds like a good lad!
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They look so super fluffy and delicious. Do I just use normal flour plus baking powder, if there is no self rising flour (never seen it in Germany)
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Thank you! Yes, all you’d need to do here is add 2 teaspoons baking powder to the recipe and use plain instead of self-raising flour.
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Love a good cheeses scone? To lower the calories my mother would crumble a stock cube and reduce the quantity of cheese a fraction.
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Great tip, thanks Jan!
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You have some awesome recipe’s! I know I’ll be trying some soon. Thank you for visiting my “untended” blog😀 I’ll be playing catch up for a while and I’m actually looking forward to t😊
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Thanks so much!
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Simple ingredients and look delicious! I’ll have to try this one!
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Thanks Julia!
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A hit at our house! my recipe is 1 cup of organic, unbleached white wheat flour, 2 tsp baking powder, 1 tsp salt, a dash of pepper (but it could have used a bit more for our taste), 1/4 cup butter from grassfed cows, 1/4 cup shredded organic grassfed cow sharp cheddar cheese, 4 ounces of real milk from grassfed cows. Cooked at 400F, but still took the full 15 minutes. Took me about 30 minutes to make these only because i had to translate all the ingredients – don’t carry it in my head like i should. I’ll make these again! Served them with our home pastured eggs and organic broccoli for a somewhat light supper. Thank you!
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Glad they were a hit!
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