I tend to cook on a ‘just put it in and see what happens’basis, so for me basic versatile recipes are always valueable. Here is one I’ve added to my core recipe library. It is a simple recipe for a basic cheese scone. It is quite robust and will take substituting ingredients with non gluten or non dairy alternatives where necessary. Hope you enjoy.
Recipe for Cheese Scones 250g (9oz) Organic Plain Flour (or Orgran All purpose gluten free flour) , Small pinch Salt, 1 teaspoon Bicarbonate of soda, 50g (2oz) Yeo Valley Organic Butter, 75g (3oz) Yeo Valley Organic Mature Cheddar Cheese, grated, 150g (5oz) Yeo Valley Organic Wholemilk Natural Yogurt, 1 Medium Organic Egg – lightly beaten. Additional Organic Egg or milk for glazing
- Preheat the oven to 220C/425F/Gas mark 6 – Lightly grease a baking sheet. – Sieve the flour, salt and bicarbonate together in a large bowl. – Rub the butter into the flour and stir in the grated cheese. – Blend the Yeo Valley Organic natural yogurt and egg together. – Add to the mix and form into soft dough. – Turn onto a lightly floured surface and knead gently. – Roll the cheese dough out to 2cm thick and cut out using a 5cm round cutter (do not twist the cutter as this may cause the scones to shrink). – Place onto the greased baking tray. – Brush the tops with egg or milk. – Bake for 10-12 minutes.
Variations – For a sweeter alternative remove the cheese and add 1 – 2oz of sugar to taste and mix in a handful of sultanas
Lesley Cutts
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