Aah scones, what could be more Scottish in the baking world, though they have been embraced all over Britain, the scone is still a Scottish favourite. These cheese scones although savoury are remarkably good served with a good tangy jam and cream.
Love to bake
I love baking, the measuring, sifting, mixing and all the hands-on stuff before the waiting impatiently as things come to lilfe in the Aga. The anticipation, the mouth watering joy as you open the oven and the smell of baking fills the kitchen and you just can’t wait to tuck in but have to hold yourself back till things cool and are ready to eat……
I also love the simplicity of knowing that by putting together a few simple ingredients and adding heat you make something rather lovely. I’m hopeless at maths but this is my sort of adding up.
These cheese scones are from my book on Scottish party food called A Wee Taste Of Scotland where I share all manner of traditional Scottish recipes with a twist and made in miniature as party foor. In the book I use this recipe to make 20 mini scones but you can just as easily use a normal sized cutter and get larger scones. Size, as we all know if relative!
What you will need;
I use a dash of my own Highlander Mustard in this recipe but of course you can use any type of mustard that you have handy, you just want to add a wee bit of a kick.
Other ingredients are self raising flour, butter, strong cheddar cheese, salt, bicarbonate of soda, cayenne pepper and a little milk. Not too many ingredients to worry about and the sort of things that tend to be lurking in the cupboard or fridge anyway.
That’s what I love about scones, they are something that you can whip up in no time without having to scuttle off to the shops to buy loads of ingredients.
Serve your cheese scones either warm with just a slick of butter, maybe a savoury filling or with jam or go all out with cream and jam. Another good idea is cream cheese and jam.
Go for it, you’ll love these!
- 250g/9oz self raising flour
- 75g/3oz butter
- 50g/2oz grated strong cheddar cheese
- 1 tsp salt
- 1 tsp bicarbonate of soda
- ½ tsp Highlander mustart
- ½ tsp cayenne pepper
- 1 tbsp milk
- Preheat oven to 200C/400F/Gas 6 and line a baking tray with parchment
- Rub the flour and butter together to get breadcrumb texture
- Add half the cheese, salt, bicarbonate of sods, mustard and cayenne pepper
- Mix thoroughly and add enough milk to form a dough
- Wrap in clingfilm and pop into the fridge for 30 minutes to chill
- Flour your work surface and roll out dough till 1-1.5cm thick and using a cookie or upturned glass cut out rounds
- Place on baking tray and sprinkle with remaining cheese
- Bake for approximately 10 minutes till golden
- Cool on a wire rack then split horizontally