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Cheese Scones

Tonight I went back to the gym, for the first time since early December!  Yes, thats right; I was yet another victim who succumbed to The Festive Season.  I knew I had to get just that first gym sesh over with, in order to get back into it.  I’m so glad I did tonight, but I can already tell I’ll be limping with muscle ache tomorrow!

The main reason I am glad is not for vanity, or for fitness… it’s so I can attempt to justify my complete and utter gluttonous ways.  I was sensible this evening, by feasting on a post-workout meal of turkey, a waffle and a generous helping of broccoli and cauliflower.  But I dream of these beauties… they WILL be mine (after a couple more visits to the gym)!

There was an email floating around my office with a recipe for cheese scones, as some folk were going to do a “bake-off”.  I was on holiday during judgement day, but I made a few changes and later made a batch, for my own consumption mmmmm….

Ingredients:

230g self raising flour

1 tsp mustard powder

1 tsp salt

50g butter (at room temperature)

85g grated cheese (I used mature cheddar)

1 egg (beaten)

115ml milk

Directions:

Preheat the oven to 220 degrees.

Sift the flour into the bowl and sprinkle in the mustard powder and salt. 

Rub in the butter with your fingers, until the mixture looks a tad crumbly. 

Sprinkle in your cheese, then pour in your beaten egg and about 2/3 tbsp milk. 

Form a dough, pouring the rest of the milk gradually as you do.  It should be a soft texture; if it’s still sticky keep forming the dough.

Roll out your dough to about 1 inch thickness.  Stamp out rounds with a pastry cutter (or I suppose you could cut around a cup if you need to).  When it gets to the last bit of dough, I usually just form a hand-made round.

Put them on a baking sheet and bake for 10-12 mins. 

Let them cool on a baking tray, lest they burn the roof of your mouth off!

Next time I will try using herbs, or oats, to give it a bit more oomph, although they are sublime as they are.  I like to eat them once they’ve cooled right down, although most people like them straight from the oven (well… once they get past that “burn the roof of your mouth off” temperature).

Enjoy!

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