So I was at the recording for the radio programme ‘The Kitchen Cabinet’ and they were talking about cheese so I pitched in with my (obsession) ‘Cheese Scones Are Neglected’ point. (If you wouldlike to listen to it, it can be found at http://www.bbc.co.uk/iplayer/search?q=The%20Kitchen%20Cabinet the Cambridge Session).
And well, it got a really good response from the audience. So I thought it’d be a great idea to actually put it out there for you all to have a go with.
My recipe does not contain any fat, so you can pack in more cheese, after all that is what you are wanting.
These taste really great, best just warm from the oven but can be re-heated in the oven, under a grill or even in the toaster, no butter needed (but sometimes really nice 😀 ).
The quantities look strange because it is so much cheese but it is correct. As with all my recipes, they are mine, I have made them and tweaked them so you know that they will be just right.
I state Vintage Cheddar but at a push you can use Extra Mature but really anything else is just not strong enough.
Vintage Cheddar Cheese Scones (Best, Most Tasty, Fool Proof Recipe)
450 g / 1lb Self Raising Flour
250 g / 9 oz Vintage Cheddar Cheese
120 g / 4 oz Grana Padano / Parmesan Cheese
250 ml / 1/2pt skimmed milk
Set oven to 350˚F/ 180C/ Gas 4.
Grease and flour two baking trays or line with baking parchment.
Grate the cheddar cheese on the larger grater hole on a box grater.
Then grate the Padano or Parmesan on the finer grater
Double sift the flour into a mixing bowl.
Use a butter/blunt knife to stir the cheese through the flour.
Add all the milk at once.
Use the same knife to stir the milk into the dry mix.
It should have the consistency of a somewhat lighter textured playdough, so not sticky or stretchy at all.
Tip the mix onto a floured surface and just lightly press the dough into a flat topped circle absolutely no less than 4 cm/ 1.5” thick.
Press out with a 6.5cm /2.5″ pastry cutter.
Press together any excess and make more scones.
And pop onto the trays, 4 per tray.
Brush with a little milk or some beaten egg.
Put one tray onto the top shelf of the oven. (Do not put the other tray in yet)
DO NOT OPEN THE OVEN FOR THE FIRST 8 MINUTES.
Now take the tray that is in the oven and move it to the middle shelf and put the second tray onto the top shelf.
Bake for a further 8 minutes.
Check the scones on the middle shelf. If the bottoms have started to brown they are done.
Transfer to a cooling rack and move the tray from the top shelf to the middle shelf.
Allow to cook for a further 8 minutes. And then check before allowing to cool on a wire rack.
Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)
Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.