Until recently I’d never made cheese scones, or any scones for that matter. However, after a holiday in Scotland where cheese scones seemed to be sold in every café I thought I’d give them a go as they make a great snack for toddlers.
I was surprised by how easy they are to make and how little time they take to cook! I’m really looking forward to my daughter helping me make them when she is a tiny bit older.
I took the cheese scones to my baby yoga class and the mums and babies loved them! The texture is great for little ones to be able to hold without them breaking apart too much.
This recipe works best if you use butter at room temperature so that it is easier to mix into the flour
Ingredients for Cheese Scones:
Makes 14 mini scones
- 225g self-raising flour
- 1tsp baking powder
- 50g unsalted butter
- 150ml milk
- 75g grated cheese
Method:
- Pre heat the oven to 220C/gas mark 7
- Line 2 baking trays with grease proof paper
- Sieve the flour and baking powder into a bowl
- Cut the butter into small cubes and add to the flour
- Use your hands to rub the butter into the flour until it has the consistency of fine breadcrumbs
- Grate the cheese and add it to the flour and butter, stirring well
- Make a well in the centre of the flour mixture and pour in a little bit of the milk
- Using your hands fold in the milk, keep adding the milk and folding until you have a dough
- Place the dough on a chopping board or clean surface that has been dusted with flour
- Knead the dough for a couple of minutes
- Roll out the dough with a rolling pin until it is about 2cm thick
- Using a biscuit cutter cut the dough into scones
- Place the cut dough onto the baking trays, leaving enough space between the scones for them to expand
- If you have any dough edges left you can knead them again, roll them out and cut more scones
- Bake in the oven for 10 minutes
- Cool on a wire rack and enjoy
The cheese scones looked so good that I couldn’t resit playing around with the recipe to come up with a sugar-free fruit scone that was also dairy-free so that I could eat them! You can find the recipe here
