It’s no exaggeration to say that my Mum Greta’s cheese scones were simply the best! I have given the recipe to many people over the years and we even included it in the order of service at her funeral earlier in the year.
Yesterday I made them for a Macmillan coffee morning that I organised for after my Thursday yoga class – and of course they went down a storm. As several people have again asked me for the recipe I thought I would post it here so that it’s always available to share when people ask.
Be warned they are VERY moreish!
The coffee morning was a huge success by the way raising nearly £100 – a big thanks to all who made cakes!! If you would like to make a donation then here is the link: https://coffeefundraising.macmillan.org.uk/fundraising/cm23074210
Mum’s best ever cheese scones
Equipment
- 1 Non stick tray
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Pastry cutter
Ingredients
- 8 oz self raising flour
- 2 oz butter
- 4 oz Strong cheddar
- 1 teaspoon baking powder
- 1 teaspoon dry Colman's mustard
- 1 egg made up to quarter pint of milk
- 1 tablespoon extra cheese for topping (Mix of cheddar and parmesan is good!)
Instructions
- Rub the butter into the flour, baking powder and mustard. Stir in the 4oz of cheese. Crack the egg into a measuring jug and add milk to the quarter pint mark then whisk together. Add to the dry ingredients and work gently into a soft dough. Turn out onto a flour surface and roll to an inch thick. Cut out scones with dough cutter pop onto a greased baking tray. Top with the extra cheese and a little cayenne pepper if you want an extra kick!
- Put into a preheated oven 170/ Gas Mark 4 for for 15 minutes until the cheese in nicely browned.
- Serve warm with lashings of butter!
