Breads Scones: Cheese 06 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Breads Scones >> Cheese 06


	Cheese 06

		Cheese Scones 1 lb self-rising flour 4 oz butter 6 oz nice strong cheese 45 g egg replacer powder or three eggs milk to make about 14 ounces liquid total 1 tsp lemon juice or white vinegar paprika or mustard or black pepper to flavour (if liked) Put the flour and butter in a bowl. Grate in the cheese. Rub the cheese and butter into the flour until it looks like breadcrumbs (sort of, but mix them in very well anyway). If using egg replacement powder, put it into the milk and whisk on high until it's fluffy and a little stiffer than usual. Stir in the vinegar/lemon juice. Iif using the eggs, make sure you add enough milk to make about 14 ounces liquid in total, and whisk on high for about 2 mins, then stir the lemon juice or vinegar in gently. at this point, add a dash of anything you would like to use to flavour the scones. Pour all but about an ounce of the liquid into the flour/butter/cheese. Mix it well. It should make a very wet sticky dough that will only just hold its shape. This is not your average stiff dough you're used to making scones with. If it isn't like this when you've got it all mixed together, add the rest of the milk and egg, etc and mix again. Using wet hands, roll it into little balls, about the size of a very large walnut and put them onto either a nonstick or a greased baking sheet, about half an inch apart. You can get about 12 of these onto an average Swiss (jelly) roll tin. Use 2 tins if necessary. Put them into the oven set to 220 c (about 425 F or gas 7 for 10 mins, then turn the heat down to 200 (400 C) or gas 6 for a further 10-15 mins. Take them out and check if they're done by tapping the bottom of them. If they sound hollow, they're ready. If they don't, pop them back in for a few more mins, watching to see that they don't burn. If they are touching one another, don't worry about it. Just gently pull them apart. Turn out onto a wire rack to cool. These are delicious eaten warm even without butter, or cold, split and buttered. You can adapt this recipe for any kind of scone you want. The wetness of the dough makes it possible for you to handle them less gently than usual, so if you cringe at making scones because you know you always overknead them and they turn out like stones you can smash windows with, try this recipe, I guarantee you'll have success with it.