Monday, October 25, 2010

Cheese scones

Today is a horrible late autumn day. Rainy, dark and windy, thoughts turn to warming food and long slow cooked meals.  Unfortunately I had to work a little late and did not get home until after 6:00 no time for long slow cooking.  I had to pull out something comforting warm and quick.  Corn chowder (more about that tomorrow) and cheese scones.

These are a big favourite of my sons, they are good with almost any soup or frankly just on their own.
This recipe will make about 1 dozen scones about the size of of the palm of your hand

2 cups of flour
1 1/2 tablespoons of baking powder
1 teaspoon of salt
1/3 cup of butter
1 cup (or more) of grated cheese
3/4 cup of milk.

Combine the flour, baking powder and salt, then add the butter cut into chunks.

In a glass bowl not just sitting on the board
Rub the butter into the flour with your hands or a pastry cutter until the size of coarse breadcrumbs.  You do not want to over work the butter or they will not be light and fluffy.

Add the grated cheese.  I had some nice old white cheddar, but almost any type or combination of cheeses will do including Parmesan.

Mix with a fork until combined then add the milk. Add enough milk to hold everything together you may need a little more or less depending on flour humidity and measuring ability.

Scoop on to a cookie sheet with a spoon, I always use a silpat pad or parchment paper, just because it makes clean up easy and then they never stick.

Cook in a 350 oven for about 1/4 hour or more depending on size.  They should be golden and crispy on the outside and light and moist on the inside.

Finished scones
These are really best eaten the day made, but frankly this is never a problem in my family then disappear as soon as I make them.

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