I said I would make these when my Dad got home, and as he got back yesterday morning I did these this evening. Simple ingredients, simple method – lovely result!
Cheese Scones from the Good Housekeeping Cookery Book
Makes 16 (no way would the batch make this much if you want them the thickness it suggests in the book. I got 8 big ones and one widgy one with the left over bit of dough!)
1. Grease a baking sheet. (Oh I didn’t grease it! They came off fairly easily although perhaps greasing it would have been easier...).
2. Sift the flour, salt and baking powder together in a bowl and rub in the fat until the mixture resembles fine breadcrumbs. (I did this in the Magimix.)
3. Stir in half the cheese, the mustard and enough milk to give a fairly soft, light dough.
4. On a lightly floured surface, roll out to about 2cm (3/4inch) thick and cut into rounds 5cm (2inch) plain cutter.
5. Put on the baking sheet, brush the tops with milk and sprinkle with the remaining cheese.
6. Bake in the oven at 220’C (425’F) mark 7 for about 10 minutes.
7. Cool on a wire rack.
Although I would choose a fruity scone with jam and clotted cream as The Best Scone Ever - I liked these! In my mind they are best warm with some good butter on top – lovely.