Cheese scones
Cheese or date? It can be a divisive issue. Throw plain with jam and cream, sultana, or the Aussie abomination that is pumpkin into the mix and you’ve got a real mess of opinions on your hands. We’re talking, of course, about scones, up there with shortbread, smoked salmon and a few cheeses as Scotland’s only real contribution to culinaria. And look, before you get your sporran in a spin, go google ‘feisty cock’, ‘crappie heid’ or deep-fried pizza and tell us we’re wrong.
Anyway; scones. For our money, there is not much better than a crispy-fluffy cheese scone, still warm from the oven and slathered in butter. (Or, as one of us prefers, split and toasted the next day, then spread with raspberry jam. Please don’t judge). We’re just not date people. And much ink has been spilled over how best to make a scone, so you probably know the drill well… get your oven scorching hot before you start, use cold butter for rubbing in as this achieves a flakier result, and do NOT over-handle the dough once you’ve added the liquid (honestly, you should mix, shape, then get your scones in the oven ASAP) for the lightest results. They don’t have to look perfect. Never, ever knead.
Some folks use buttermilk for the liquid (it does make things light); others include some cream. The amount of wet stuff you need is generally approximate as no two batches of flour are the same and liquid absorption will vary. So don’t add all your milk at once; mix in most of it, then see how you go – your dough should be firm but still a bit ‘wet’. If that makes sense.
Developing a feel for the dough is the name of the successful scone game so the more you make them, the better your scones will be. We’ve read about bakers who chill their scones before baking as this supposedly helps the gluten in the flour relax to give an even tenderer result… we can’t attest to this as we can never get our scones in the oven fast enough. But if you experiment with this technique, please give us the heads-up as to whether it made a difference or not. We like loads of cheese in ours but you can cut back a bit if you like. We also prefer a sharp cheddar and add some parmesan too for an ultra-cheesy hit.
MAKES ABOUT 8
(but this depends how big you make them; ours aren’t small)
375g (2½ cups) self raising flour
4 tsp caster sugar
1 tsp salt
60g unsalted butter, chopped, plus extra, for serving
200g (2 cups loosely packed) grated tasty cheddar cheese
180ml-200ml milk, approximately
Preheat the oven to 200C. Line a baking tray with baking paper.
Combine the flour, sugar and salt in a large bowl, then add the butter. Using your fingers, rub it in until the mixture resembles coarse breadcrumbs. Stir in about two-thirds of the cheese, then add most of the milk. Stir the mixture with a flat-bladed knife until a very shaggy dough forms, then use your hands to mix to a smooth dough, adding as much extra milk as required. Take care not to overwork the dough or your scones will be tough; they need a light tough. Turn the dough out onto a floured surface, then use your hands to pat the dough out into a circle or square about 2 cm thick. Using a large, sharp knife, cut 8 even-sized triangles or squares, then transfer to the lined tray. Scatter over the reserved cheese, then bake for 20-25 minutes or until risen and golden. Cool a little, then serve warm, or cool to room temperature. Serve with butter, natch!
