Since lockdown my son who’s 7 has become quite the chef! He has never really been interested in cooking before now but when we soon discovered he really didn’t enjoy home schooling (that makes two of us!) I decided to combine reading and maths and make it more practical and encourage cooking and baking. Since starting this,he has made lots of different soups, all sorts of cakes, pizzas, a Fika recipe (this was yummy) but his favourite has to be cheese scones! You will see from the photo below that before I could get a nice photo of them, half mysteriously disappeared! Here is our recipe
Ingredients & Method
250g SR Flour
225g of your favourite cheese, grated
1 heaped tsp of Dijon Mustard
160ml of Milk
- Preheat over to 220c / 200 Fan / 425F
- Line 2 trays with some greaseproof paper
- First mix the flour and butter together with your fingers till you get fine breadcrumbs (we often use a little extra butter if it’s too dry)
- Save a bit of your cheese to sprinkle on the top but add the rest to the flour
- Crack the egg into a measuring jug and then add milk and make it up to 160ml. then add the Dijon mustard and whisk together with a fork
- Make a well in the middle and slowly add the wet mixture, mixing all the time until you have a soft and firm dough (if it’s too wet just add more flour till you get the consistency right).
- The messy bit 😊Using your hands grab all the dough and bring together. Sprinkle the work surface with flour (& your rolling pin) and roll nice thick.
- Cut out your scones and repeat last step till all your dough has gone. Place all the scones on the greaseproof paper, brush with a little milk and sprinkle on some of the last remaining cheese.
- Bake for 10-15mins