It’s been a long time since I’ve added a blog post. Moving house, with the resulting chaos and admin, has just about eliminated any desire to cook for the last two months. However, Mother’s Day seemed the perfect time to get back to baking, and I have a very savoury tooth at the moment. I didn’t used to make scones because I hate rubbing in the butter by hand – the feeling of floury butter under my nails makes me want to cry. Dramatic? Maybe. But now that I have a food processor, everything has changed. Scones are very quick and easy to make, and this savoury cheese version is my favourite.
Cheese Scones with a Touch of Cayenne Pepper
generous pinch of salt
1/4 tsp cayenne pepper
3 tsp baking powder
150ml liquid (1 egg + milk/water)
100ml sharp cheddar or gruyere
Pulse the flour, salt, cayenne pepper and baking powder in the food processor. Process in the chopped butter, or rub in with your fingers (urgh) if doing it by hand. Tip into a mixing bowl, stir through the cheese and make a hollow in the centre. Add the liquid slowly, mixing it into the dry indredients with a knife. Once combined, turn the dough out onto a clean, lightly floured surface and pat out to approx 1.5cm thick. Cut out scones, place on greased baking tray and brush the tops with milk. Sprinkle with a little extra grated cheese and bake at 220°C for 10min. Serve warm with butter and/or cream cheese.
* Note: for normal sweet scones, omit the 100ml cheese and cayenne pepper and replace with 50ml sugar