Cheese scones are a delicious savoury snack, especially when served straight from the oven.
Today is National ME Awareness Day, so I felt it a fitting date to post this recipe. Cheese scones have a very special place in my heart. When I was very ill to the point of being virtually bed bound with ME in my early teens, they were the first thing I baked when I began to feel a little better. I would make them with mum in the morning, then rest whilst they were baking in the oven. I would then usually have the energy to sit and eat them warm, whilst the cheese was still melting. I would then have to lie on the sofa with my eyes closed and rest for the remainder of the day as that one thing had used up all my energy, but at least I rested feeling I had accomplished something.
I love to carry on with scone making tradition and bake savoury scones for Mini Jones, as they are a very kid friendly savoury snack. Not only that, but they can be made quickly from ingredients I always have in, perfect for last minute guests – or a sudden snack attack!
Although scones taste best on the day they are baked, they can easily be reheated under the grill (I love toasting them under the grill until crisp!), or in a microwave for a second or two – although be careful, any longer and they can become tough.
Are these scones suitable for freezing?
Both the cooked scones and raw dough can be frozen. So I often make a batch, but only cook half and then I have another half to put straight from the freezer to the oven on days when I haven’t the time or energy to cook.
What do you have on cheese scones?
I eat them fresh out of the oven without anything, but Mr Jones prefers butter. Some cream cheese or a slice of cheese and little tangy chutney goes really well too!
100g wholemeal flour
125g plain flour
2 tsp baking powder
50g cold butter, cubed
100g cheddar cheese, grated
60ml cold milk
60ml cold water
½ tsp Dijon mustard
Preheat oven 220˚C/430˚F
Mix the flours with the baking powder, then rub in the butter with your fingertips until the mixture resembles breadcrumbs.
Lightly stir through the cheese.
Combine the milk, water and mustard then pour into flour. Mix until the mixture just comes together then place on a floured surface and roll out to 2.5cm thick.
Cut out rounds using a 2 ¼ “/58mm round cutter, and place on a baking tray.
Sprinkle over a little extra grated cheese if you like, then place in oven.
Bake for 12-15 minutes, until lightly golden.