Monday, 17 May 2010

Simply Sinful

These cheesy scones go really well with LOADS of different meals, or stand alone as a super snack,.  They are easy enough to make, provided you don't get too bothered by the (very tasty but, OK, admittedly unhealthy) butter and cheese factor.  Tonight they sat beside a mixed bean chilli that I put in the slow-cooker this morning, but we also eat them with soups, stews, and breakfasts.  They are extremely good cold too, so don't fret about having any left over (as if!).

Cheesy Scones

If you fancy, you can add 100g sweetcorn kernels to the scone mix before stirring in the milk.  This is particularly nice to add texture if you want to eat them with something like scrambled eggs and bacon.

350g plain flour
1/2 tsp salt
1/2 tsp mustard powder
2 tsp mixed dried herbs
4 tsp baking powder
200g butter, diced
200ml milk + 1 tsp
175g grated Cheddar cheese

Put the flour, salt, mustard and baking powder into a bowl.  Rub in 150g butter, then stir in the milk and mix to make a soft dough.  Roll out to about 1cm thick and cut rounds with a 5cm cutter.  Re-roll and keep cutting to use up all the dough.  Placethe scone rounds in a greased roasting tin.  Melt the remaining butter, the cheese and 1 tsp milk together in a pan and pour this over the scones, getting a little mixture over each piece.  Bake at 200c for 15 minutes until golden and crisp on the top.  Remove them from the tin CAREFULLY, with the aid of a spatula and/or palette knife.  Serve while still warm and pull the scones apart at the table.  It doesn't take much...

Cath xx

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