This cheese scone recipe is a family recipe in as true a sense of the phrase as I can imagine. It has been tossed around and jumbled up by various members of my family. Starting with my mother who regularly used to make something like these when I was a child. Mum's not really a recipe person. More of an "instinctive cook" shall we say. What that means is that when I was growing up my mum just made food up and it tended to turn out pretty well. Unfortunately, she tended to cook without a plan and never wrote anything down. When we had a particularly nice dinner, it was always slightly clouded by our amused disappointment that it would never be repeated.
We often ate cheese scones for breakfast on a Saturday and my sister still whips up a batch most Sunday mornings when family descends on her house. (Don't ask me what version of the recipe she uses.) My version of the family cheese scone recipe is the result of following mum around the kitchen with a notebook and a bit of trial and error. But really, they are just scones and they are hard to get wrong. You can experiment with different cheese or add some chopped fresh herbs to the scone mix. These quantities will make 10-12 scones. They are best made and eaten fresh but if you have any left over, they are good toasted the next day.
450g / 3½ cups of whole wheat flour (sometimes I use half all purpose plain white and half whole wheat. This does improve the texture of the scones)
4 teaspoons of baking powder
Pinch of cayenne
50g / half stick of butter
300mls / 1¼ cup of milk
1 teaspoon of English mustard
150g / 6 ounces (about a cup of grated cheddar cheese)
Preheat the oven to 425F / 220C.
Put the flour, baking powder and cayenne pepper into a large bowl.
Add the butter and rub in with your fingers until the mixture resembles breadcrumbs. Stir in half the cheese.
Mix the mustard into the milk and add it to the bowl, stirring well to form a soft dough.
Turn the mixture out onto a floured work surface. Knead lightly and press into a round, about ½ an inch thick.
Use a floured cutter to make little circular scones. I used a cutter with a 3 inch diameter to get 12 scones. Sometimes, I like to make small bite-sized scones.
Place the scones on a baking tray and top them with the remaining grated cheese.
Bake in the oven for 12-15 minutes until they are golden. Serve while still warm.
Super quick and easy whole wheat bread. These can also be made as rolls.
A very simple Irish soda bread with oats.