The perfect cheese scones.

Posted on May 14, 2011 by Philip Newman

This recipe is adapted from the Edmonds Cook Book.  I’ve added cheese and onions to make these scones perfect for morning or afternoon tea.

CHEESE SCONES

3 Cups of standard plain flour.
6 Teaspoons of baking powder.
1/2 Teaspoon of salt.
75g butter.
1 – 1 1/2 cups of milk.
1 Cup of grated cheese.
1 Small diced onion.

Start off by preheating your oven to 220 degrees C.  Sift the flour and baking powder into a nice big bowl.  Mash in the butter cheese and onions until your mix looks like bread crumbs. Start adding your milk kneading it quickly into the bowl. Lightly flour an oven try and press the mix out.  Cut into 12 even-sided pieces and place them on the oven tray.  Cook them for 10 minutes or until they are golden brown.  Once they are golden brown remove from oven and cool on a rack.

Yummy!

Update 15/05/2011:

Today I tried using cooking oil instead of butter.  The result wasn’t too bad but found you needed to add 1 egg to stabilize the mix.  You can also create plain scones with this same recipe by removing the cheese and onions.  There are many combinations you can try. You just have to remember to create your bread crumb constancy you might have use more or less butter as you add and remove things.

 

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