Wednesday, November 18, 2009
Recently I bought a new recipe book which is a breast cancer research fundraiser, but is full of the favourite baking recipes of well known NZ cooks. It is a lovely book and has some great recipes. I decided on Sunday to make the cheese scone recipe for lunch. I absolutely love cheese scones, but I have never really been a great scone maker.
This scone recipe is not your usual in that it contains an egg. In some ways this made the scones a little more like cheese puffs than cheese scones as they were very light. They also had buttermilk in them. When we came back from three months travelling round Europe five years ago, I always had buttermilk in the fridge, as our trip had included time bike touring round Ireland and I became addicted to Irish soda bread. The Irish soda bread recipe I was given by the owner of the B & B we stayed in in Tralee, included buttermilk – hence having it in the fridge. These days I don’t make as much bread and when a recipe calls for buttermilk I often add a tablespoon of white vinegar to a cup of milk and let it sour. This is what I did on Sunday.
I made two thirds of the following recipe (using just the egg yolk rather than the whole egg) and it made 6 large cheese scones. They were delicious both hot from the oven and even once cooled later on in the day. They all got eaten before I could see whether they would have survived until the next day, although I think scones are always better on the day made and preferably hot from the oven.
Cheese Scones (adapted from a Treasury of NZ Baking)
3 c self raising flour
½ tsp mustard powder
¼ tsp cayenne pepper
100g grated tasty cheese
1 1/2c buttermilk (or sour your own milk by using my method above)
• Combine flour, mustard powder and cayenne pepper
• Grate in butter and rub with fingers, stir in cheese
• Combine milk and egg
• Pour milk into a well in the middle of the flour and then us a knife to bring the dough together
• Pat out on a well floured bench and cut into scones. Sprinkle tops with a little more grated cheese
• Bake at 220c fanbake for 12 minutes