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[Opening jingle]
Hi and welcome to The Bread Kitchen.
Today I'm gonna make some Cheese Scones [ /ˈskoʊns/ ] or Scones [ /ˈskɒns/ ]. However you want to pronounce it.
Some people would argue that they're a cake.
I disagree.
I think they are a form of quick bread or no-yeast bread.
For my cheese scones, I've got 225 g of plain flour,
125 g of grated cheese - this is cheddar,
125 ml of milk,
50 g of butter - softened and cut into pieces - or you could use margarine too.
Here there's 3 teaspoons of baking powder and a pinch each of salt, pepper and paprika.
Sift the flour, baking powder, salt, pepper and paprika into a bowl.
Add in the butter and rub it together.
When it's all rubbed together, you should have something that's light and has the texture of sand.
Now, we'll add in the cheese.
I'll just mix this altogether.
Now we'll end up with something that has the texture of cheesy sand.
Now we'll add in the milk.
Mix well.
When it's mixed, scrape well the dough off the spoon.
Knead it, just very lightly, in the bowl
to make sure it's all well mixed
then pop the dough onto a floured surface and press the dough out
to about half an inch thick.
Use a cookie cutter. I'm using a 2.5-inch cookie cutter to cut out rounds
from the dough
and take the dough. Squish it together
into a little ball
and press it out again
to about a half inch in thickness.
Cut out some more rounds.
Keep going until you've used up all the dough.
My last scone is gonna be a little
smaller and a bit more rustic.
Pop the scones onto a baking sheet.
Brush the tops with a little milk 'cos this will help to brown them
and then sprinkle on just a little finely-grated cheese onto the top of each scone.
We'll bake these at 220 degrees Celsius for 12 to 15 minutes.
After about 12 minutes, they should be this lovely golden colour so now we can transfer them to a cooling rack.
Leave them to cool.
Cheesy goodness. Serve, very slightly warm, with butter or margarine.
I like to eat my Cheese Scones with some butter or margarine on and then a slice of tomato on the top.
Absolutely delicious!
I hope you enjoy making your Cheese Scones and do join me next time in The Bread Kitchen.
[Closing jingle]