Sunday, June 6, 2010

Cheese Scones

These cheese scones are perfect with a hot bowl of soup. We ate ours with homemade pumpkin soup and it was delicious. They have a pinch of cayenne pepper in them which gives the scones a lovely flavour. The recipe is from The Australian Women's Weekly Easy Baking cookbook.

You will need: 1 1/2 cups self-raising flour (I used wholemeal), 50g butter, 1/3 cup coarsely grated cheddar cheese, 1/3 cup coarsely grated parmesan cheese, cayenne pepper and 3/4 cup buttermilk.

Sift the flour into a large bowl.

Rub in the chopped butter.

Stir in the cheddar cheese,

half the parmesan cheese,

and about a 1/4 teaspoon of cayenne pepper.

I didn't measure it though :)

Add the buttermilk to the flour mixture.

Use a knife to cut in the buttermilk to make a soft, sticky dough.

Knead dough lightly until smooth and press into an even 2cm thickness.

Use a 5.5cm cutter (or the rim of a glass) to cut as many rounds from the dough as possible.

Place scones side by side in a greased 20cm round cake pan. Sprinkle on remaining parmesan cheese. Bake for about 20 mins in a 200 degree oven.

Yum! Enjoy :)

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