Sometimes food can say a thousand words. Like saying sorry to your neighbour for getting the wrong tree cut down, or ‘oops - inside thought‘ to a friend, or ‘thank you’ to a colleague. And when I need to do penance, or bribe or thank someone these scones are delicious foodie emissaries.
This is the best and easiest cheese scone recipe I know. It comes from a cafe in Wellington – Ministry of Food. It’s close to our Parliament buildings and I got addicted to these scones when I was working near by. Thanks to Cuisine for publishing it.
Though this is quick and easy there is a trick to a great scone. So here are here are my tips, collected from my mum and many friends over the years.
Tips for scones
1 Heat the oven – it must be hot
2. Preheat the tray – put it in when you turn the oven on.
3. Add all the milk at once – it should be a wet rather than a dry mixture
4. Mix quickly by making slicing actions with a knife, just enough to bind together. Don’t over mix.
5. Touch the mixture as little as possible and get it into the oven asap after mixing the milk in.
Oh and one last thing, use a strong tasty cheddar for a truly delicious scone.
2 cups flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
pinch cayenne pepper (optional)
2 cups grated tasty cheese
1 cup full-cream milk
Preheat oven to 220º C. Put the tray in to heat.
Sift flour, baking powder, salt, sugar and cayenne pepper into a bowl. Mix in cheese. Make a well in the centre.
Check you have a clear bench with flour on it, the oven is fully heated. You want the scones to go into the oven as soon as possible.
Add the milk, mix quickly with a knife. Turn out onto a floured bench and quickly shape into a 3 cm thick rectangle. Cut into 8 and put on to your floured, hot tray. Bake for 15-20 minutes. You’ll smell them as they get ready.
Delicious! If you don’t eat them all they freeze well. To reheat put them into an oven for about 5 minutes.
Use this recipe well, it has certainly helped me out of some scapes, and really will delight all who eat them.