Cheese Scones.


This is a Delia Smith recipe with a slight “tweak” of my own. The original can be found in Delia’s “Complete Cookery Course (a new edition for the 1990’s)”.


Ingredients (to make 8):


3 oz granary flour (Delia uses wholewheat)

3 oz plain flour (Delia uses Self Raising)

2 teaspoons baking powder (Delia uses 1)

1/2 teaspoon mustard powder

1/2 teaspoon salt

2 good pinches of cayenne pepper

1 tsp paprika (Delia does not use this)

1 oz best butter

5 oz extra mature cheddar cheese (Delia uses 3 oz and just states “strong”)

1 large egg

2 - 3 tablespoons milk


Method:


Pre-heat oven to gas mark 7.

Grease a baking sheet or line it with baking parchment.

Sift the flours into a mixing bowl and add the grains and bran from the sieve afterwards.

Sift in the mustard powder, cayenne pepper and baking powder.

Mix everything together and then rub in the butter using fingertips (and don’t be tempted to do this in a mixer as it really is not the same at all!)

Mix in most of the cheese,keeping back a tablespoon or so.

Beat the egg and 2 tablespoons of the milk together in a small bowl, then add to the rubbed in mixture to make a soft dough which leaves the bowl clean. At this stage add the last tablespoon of milk only if required to get the correct consistency.

Roll out the dough on a floured board to a thickness of about an inch (Delia says 3/4 inch but I find that not enough for my liking!) and cut rounds with a pastry cutter of approx. 2.5 inch diameter.

Place the scones on the baking sheet, brush the tops with milk, sprinkle over the last of the grated cheese and finish with a light dusting of paprika (Delia uses “a faint dusting of cayenne”).

Bake at the top of the oven for  15 to 20 minutes until golden and the cheese is melted and bubbling on top.

Allow to cool slightly and serve warm