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Truly Scottish Cheese Scones

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: Depends on the size of the cut

  • 227 all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 43 chilled margarine (hard or block - in small cubes)
  • 85 grated mature cheddar (or a mix of sharp cheese and parmesan)
  • ⅛ skimmed milk

Method

Truly Scottish Cheese Scones is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Lightly grease s baking sheet Preheat oven to Gas mark 8/230 C - middle shelf.
  • 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.
  • Make well in centre, pour in milk and mix to a dough by cutting through lightly with a knife blade.
  • 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.
  • Gather bits together lightly with floured fingers and reroll lightly, then cut out more.
  • Brush tops lightly with beaten egg or milk and sprinkle with grated Parmesan or whatever. Bake 10-12min .
  • Additional Information

    This recipe is unsuccessful with a food processor. Variations: Sweet scones – add 1 oz golden caster sugar to basic mix. (I usually leave this out, because it spoils the texture and gets in the way of the flavour of the dried fruit or jam.) Dried fruit such as sultanas, sour cherries, chopped apricots, nuts or whatever can be added. Savoury: Omit the cheese and add chopped fresh herbs. NEVER add chopped fresh tomato because the texture comes out really vile. Crispy dry cure bacon bits are nice.

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    What 1 Other has said

    • 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 September 2011
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