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TRULY SCOTTISH CHEESE SCONES

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Serves: Depends on the size of the cut

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A family favourite adapted from the Faber Book of Scottish Cookery.

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Ingredients

  • 8 oz all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 2 oz chilled margarine (hard or block - in small cubes)
  • 3 oz grated mature Cheddar (or a mix of sharp cheese and parmesan)
  • 0.2 pints skimmed milk

Method

  1. Lightly grease s baking sheet Preheat oven to Gas mark 8/230 C - middle shelf.
  2. Sieve the flour with the bicarb and tartar. Rub in the marge lightly and quickly, lifting the bits as if making pastry. Stir in the grated cheese.
  3. Make well in centre, pour in milk and mix to a dough by cutting through lightly with a knife blade.
  4. Flour a board/surface and a rolling pin. Roll out quickly and lightly to about 1”/2 ½ cm thick. Cut out with a medium size cutter and place on the greased baking sheet.
  5. Gather bits together lightly with floured fingers and reroll lightly, then cut out more.
  6. Brush tops lightly with beaten egg or milk and sprinkle with grated Parmesan or whatever. Bake 10-12min .

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  • This is a really good recipe. The cream of tartar together with the bicarb are the ingredients that enable the scones to rise up good and fluffy! I made double the recipe and used a small cutter; I got 38 out of that. They were absolutely perfect.

    Posted by Supersadie on 16th Sep 2011 at 22.20