(Leftover) Cheese Scones
I was well into my twenties before I ate my first cheese scone. My girlfriend at the time cooked me lunch on the same day I had my first telephone interview for Masterchef – which was also the first time she had ever cooked for me. It was a root vegetable soup with cheddar scones on the side. The scones were both rich and light at the same time, and wonderful with plenty of butter and the smooth, warming soup. Ten years down the line, my then-girlfriend-now-wife and I still enjoy this wonderful, wintery combination.
This recipe is pretty much a direct lift from The Guardian’s Cook the Perfect... series by Felicity Cloake. The only change I made was to utilise a few little remaining off-cuts of cheese left over from Christmas excess. They were all too small to add to a cheeseboard, so grating them into a scone mix seemed like an ideal use for them. It was.
Cheese Scones
Makes 12. To serve with any soup ever contrived.
450g self raising flour
A couple of pinches of table salt
One tablespoon mustard powder
100g cold butter, coarsely grated
225g ish random bits of leftover cheese, finely grated (plus a little extra for topping)
120ml milk
120ml cold water
One egg, whisked with a little milk
Black pepper
Sea salt
Pre-heat the oven to 220 degrees C
SIft the flour into a large mixing bowl and add the salt and mustard powder. Mix well then add the butter. Use your fingertips to rub the flour and butter together (or pulse in a food processor) then add the cheese. Mix thoroughly then pour in the milk and water, combine into a workable dough and turn out onto a floured work surface. Knead briefly to bring the dough together and roll to a thickness of about 2.5-3cm. Use a 6cm fluted cutter to shape the scones, re-shape the dough each time.
Brush the tops of the scones with the beaten egg and milk then top with grated cheese, freshly ground black pepper and a few flakes of sea salt. Bake for 12-15 minutes, and try to leave to cool for at least a few minutes before smothering in butter and devouring.