So lately, I’ve began my adventures into savoury baking and I’m actually really fond of it now! I’ve never been the kind of person who was very enthused about baking savoury things. To quote Miranda: “a savoury muffin?? Life is full of disappointments…” However, I’ve actually discovered that by baking things like these super-simple cheese scones I can actually save money and have some freshly- baked lunch. And we all know that shop-bought stuff never tastes quite as good as fresh baking!
These cheese scones are really easy and cheap to make, and only take half an hour (including baking time!) to make, so are perfect for those of you with not too much time or who are looking for something easy to bake. I find that they’re best enjoyed cut in half and spread with margarine, but they’d work well with ham or salad too. A perfect first-time bake for all you bakers out there who, like me, haven’t baked a whole lot of savoury stuff!
Preparation time: 15 minutes
Cooking time: 10-15 minutes
1oz/ 28g Butter
6oz/ 170g Self-raising flour
3oz/ 85g Grated Cheese
2 tbsp Milk
1 egg or 1 tbsp milk (optional)
1. Preheat the oven to 220C. Cut the butter into small cubes, then add the flour in a bowl with the butter.
2. Using your fingertips, rub the butter and flour together to make breadcrumbs.
3. Stir in the grated cheese.
4. Add the egg and the milk, and stir/ knead the dough until all the ingredients are combined and the mixture forms a coherent ball of dough.
5. Divide the mixture into 8 segments.
6. Place each segment onto a greased baking tray and squash/ roll flat (to about 1cm thick)
7. Coat the scones with either the extra egg (mixed up before hand) or the extra milk. This doesn’t need to be a thick coat and don’t worry if some runs off onto the tray, it just gives the scones more of a shine.
8. Bake in a pre-heated oven for 10-15 minutes, until golden and well risen.
Breadcrumbs- When combined, these should just look like slightly darker flour i.e. there should be no lumps of butter left in the mixture.
Cheese- You can use any cheese you like for this, though I wouldn’t recommend using one that’s too creamy and not ‘solid’ enough (like Brie). I find that simple cheddar works best, or maybe red leicester but don’t be afraid to experiment!