Cheese scones, no rubbing and an egg!

Easy cheese scone

Easy cheese scone

Here I go, blogging again.

I had a look for cheese scones on good old google and came upon this recipe. It intrigued me and I just had to make it because the oven was going on any way. I have to say, they were easy and taste damn fine. This recipe is a keeper.

Next time I will make them thicker, probably around the 2cm in total. Am putting it on my blog so I know where it is.

500ml flour (2 cups)
15ml baking powder (3 tsp)
large pinch salt
sprinkle of cayenne pepper/chilli powder (optional)
250ml strong cheddar cheese
15 ml vegetable oil (3 tsp)
125 ml milk (maybe a bit more depending on how it mixes)
1 egg
Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine that usually gets used to rub into the flour. By using the oil you cut down on the dreaded calories and it saves a lot of time.
Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. If too dry, splash a bit more milk in to use up the flour.
Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over ontop of itself (this gives the finished scones the natural “break” to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
Cut out your scones out by using a round cutter (you decide on the size) or if you don’t have a cutter handy use a drinking glass. Place them on a baking tray, pop them in the oven at 180 celsius for fifteen twenty minutes. Serve, still warm, with lashings of butter, cheese, jams and honey.
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One thought on “Cheese scones, no rubbing and an egg!

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