Anything with cheese in is the perfect savoury snack as far as Nia is concerned, and cheese scones are certainly a favourite for everyone. They are relatively quick and easy to make, and a good healthy addition to lunch boxes, being full of calcium goodness.
We find that it is much easier to use square cutters to create square-shaped cheese scones, rather than round ones, as there is no leftover waste that needs to be rolled out again, and again. That's just what we think, and if you like round ones, then that's up to you!
250 grams / 8 oz of white self-raising flour
100 grams / 3 1/2 oz of grated Cheddar cheese
60 grams / 2 oz of margarine or butter
80 ml of milk
1 large egg
1 teaspoon of baking powder
1/2 teaspoon of salt
Combine the margarine (or butter) with the self-raising flour until you have small crumbs. Do this in the food processor if you can, because it will take seconds then. Add in the salt and the baking powder, together with the cheese (keep a small handful back), and mix these dry recipe ingredients together.
Add in half of the beaten egg and the majority of the milk, mixing well until you form a firm dough. Add the rest of the milk, bit by bit, if necessary, so that you get the desired pastry consistency.
Roll out your scone pastry to roughly a 2 cm thickness and cut out your shapes, placing them carefully onto a baking tray of greaseproof paper. Glaze the scones with the remainder of the beaten egg and then sprinkle on the last of the grated Cheddar cheese.
Cook your delicious cheese scones in a hot oven of around 200°C for somewhere in the region of 12 minutes. We find that it is best to check them after five minutes and turn the tin around, and then have another look five minutes later, to see how they are getting on. They are very easy to burn and so don't wander off to listen to our podcast - not just yet anyway!