Mother's Day cheese scones






This might be the first entry to fit Melinda’s inspired #BoredBaking, although at the moment it still might be more stress baking than bored baking. I wasn’t planning to see my mother this Mother’s Day (she lives in Northumberland, it’s quite the journey from Canterbury), but it seemed appropriate to make a recipe that I got from her.


I don’t know where it comes from originally – possibly the Be-Ro Baking Book, a bible for several generations of Northern housewives in the days before the arrival of Delia Smith. I made half the recipe, owing to a lack of milk. They will keep for a couple of days, but they’re at their best while still warm.


The amounts I used were:

112g self-raising flour (weird looking amount due to halving original recipe)
1 level teaspoon baking powder
Pinch mustard powder or herbs (I actually used paprika, so pretty much anything goes)
25g butter
50g grated cheese (Cheddar or Cheddar-adjacent)
75ml milk, plus more to brush scones
(I also have the recipe in ounces if anyone prefers them)


Mix the flour with the baking powder and seasoning, and then rub in the butter. Add the grated cheese (keep a tiny bit back to put on top of the scones if you want) and mix in the milk to form a sticky dough.

The dough 



Roll out, but not too much – about 2-3cm is fine, I went a bit over the top so the scones were a bit too thin -  then use a cutter (or anything circular) to cut out scones. I made small ones, but they can be larger, although they may take a minute or so longer to cook. Re-form and roll out any off cuts so as not to waste them.

The scones about to go in the oven - the rogue one on the right is actually about the right thickness


Place scones on a greased baking tray, brush with milk, sprinkle with the reserved cheese, then bake at 230/210 Fan/gas mark8 for 8-10 minutes. Allow to cool for as long as you have patience.


My thought from this is that milk is going to be tricky during this time. I have some hazelnut milk in the house (I prefer nut milk on cereal) and that lasts for ages, but I’m not sure how it would behave if I used it here. The same applies to UHT, although that seems to have been stripped from the shelves already.  Anyone have any experience with freezing milk? (assuming I can find space in the freezer…)

Comments

  1. I agree with your use of paprika. Smoked paprika even better.

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  2. Oh, I love cheese scones, but have never made them (see above re my baking skills). Definitely going to try these, though

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  3. And I freeze milk all the time. You can quickly defrost it by sitting it in hot water, then giving the bottle a shake. You can't do it with glass, obviously, but you can decant. Cheese and eggs also freeze well.

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