Chunky Cheese Scones

I love the versatility of scones.

Savoury or sweet.

Large or small.

Refined or chunky.

Quick to mix.

Quick to bake.

Delicious warm or cold.

They freeze well and defrost quickly.

What's not to like?

One of my favourites is a cheese scone.

And here is my no fail recipe.

Which you will want to make again and again.

The acid in the yoghurt reacts with the alkaline of the raising agent in the flour which creates a enough rise and means no more is needed. The result is a lovely light scone that doesn't have baking soda bitterness.

De-lic-ious!

Chunky Cheese Scones

Makes 8 large scones

• Pre-heat the oven to fan 180
• Prepare baking sheet/tray with a non stick cover

350g self-raising white flour
(substitute 150g SR wholemeal for extra flavour)
90g salted butter (cool room temp)
120g finely grated mature/very tasty cheese (90g and 30g)
few pinches of cayenne pepper
S & P
150g pot of natural yoghurt
100g milk, plus a little extra for brushing

• Sift the flour into a large bowl
• Add the butter in bite size pieces

• Rub in until resembling fine breadcrumbs. Keep lifting your hands high to incorporate plenty of air
• Sprinkle over the cayenne if using and season with a pinch of salt and a few grinds of black pepper
• Add 90g of the cheese and gently fork it through the seasoned flour mixture until it has all been coated

• Mix the yoghurt and milk together and pour over the dry mix. Bring together with a fork until almost combined then finish with your hands. *Don't over work the dough or you will make it tough and dense

• Divide the dough into two. You should notice layers of cheesy yumminess and a moist interior.

• Shape into two rounds, roughly 14cm in diameter
• Cut each into four pieces. Don't worry about their craggy appearance it adds to the baked texture and ultimately their deliciousness

• Place the quarters onto the prepared baking tray
• Brush with milk and sprinkle over the remaining 30g cheese

• Bake for approximately 15-20 minutes until golden brown and they sound hollow when tapped on the bottom
• Try not to eat them straight away

 Freeze when cool if not eating on the day as they are best eaten fresh.

Reheat in a gentle oven when required.

I love these with a bowl of soup.

They also make a great accompaniment to salad or pate.

If you fancy varying these try different cheeses.

Finely chop fresh chives or parsley.

Fresh spring onion adds zing or caramelised onion a mellow warmth.

A little chopped pre cooked bacon makes them sing,

if you have a few rashers lying around.

Role the dough and cut smaller ones with a cutter 

if you want a dainty morsel as an appetiser.

But don't forget to adjust the cooking time.

....

I could go on.

Enjoy

xx