M&S style cheese scone recipe
00:24
Cheese scones are a personal, childhood favourite. I retrieved this recipe from my Gran's old cookery book, that we used to bake with my auntie all the time when I was little. In my opinion they taste and smell just like the gorgeous, fluffy, cheesy fresh scones you can get in Marks & Spencer! The best part about this recipe is that they are feather light and super quick! So here's how to make them!
Ingredients
Plain flour - 250g
Baking powder - 1 tablespoon
Sugar - 1 tablepoon
Salt - 1/2 teaspoon
Dry Mustard (optional) - 1 teaspoon
Mature Cheddar Cheese (grated) - 60g
Medium Egg - 1
Milk - 100ml
Water - 100ml
Oil - 3 tablespoons
Paprika Spice (optional) - a light dusting
Appliances
Mixing bowl
Sieve
Wooden mixing spoon
Kitchen scales
Measuring jug
Spatula
Baking tray(s)
Grease-proof paper
Oven!
Preparation
Pre-heat your oven to 220C/425F for regular ovens, 190-200C for fan ovens or gas mark 7
Have all your ingredients in front of you
Line your baking tray(s) with grease-proof paper and set aside
Pre-heat your oven to 220C/425F for regular ovens, 190-200C for fan ovens or gas mark 7
Have all your ingredients in front of you
Line your baking tray(s) with grease-proof paper and set aside
Method
1. Sift the flour, baking powder and dry mustard. The mustard isn't essential, a lot of people wouldn't want mustard in their scones if they don't like mustard, but you can't taste it, it just helps bring out the flavour.
2. Into the same bowl, add the sugar and salt. These two ingredients also help to improve the flavour of the scones. If you're watching your salt/sugar intake you could try halving these amounts.
3. Great the cheese onto a plate. The recipe says 60g, but if you want your scones to be really delicious and cheesy, add an extra 10-20g.
4. Tip the cheese into the flour mixture, leaving a little on the plate to top the scones with (or you can grate more). Mix this together roughly.
5. Have a tea break and a sit down.
...
No!! There's no need to have a break, we're almost done!
6. Put the milk, water and oil into a jug, add the egg and beat together.
TIP: I find the best way to crack an egg, with minimal shell is to give it one really quick, hard knock on the side of the jug and split it quickly into the mixture. The key is acting fast and forceful! This is much more effective, in my opinion at not getting shell in than multiple light taps! It might be best to crack the egg into a separate cup if you're not confident. If you do get any shell in, use a larger piece of shell to fish it out rather than a spoon or your finger.
7. Make a well in the dry ingredients, pour in the liquid and mix quickly with a fork until the mixture forms a soft, gooey dough.
8. Drop spoonfuls of the mixture onto your baking trays. You can make these as big or small as you want but the ingredients will make 12 good sized scones.
TIP: It is better to pile them upwards than outwards because when you cut them in half after baking it will be much easier if they are fat and tall than thin and flat.
9. Grab a piggy spatula (Wilko - £1.50) to scrape out and remaining mixture that may be stuck in the bowl, add this to your little mountains of lushness.
10. Top lightly with the left over cheese.
11. Sprinkle with a light dusting of paprika (Optional but really tasty!)
12. Bake in the oven for 10-12 minutes! Mine were fine after 10 (190C Fan), I turned off the oven and left them in there for another minute before taking them out to make sure.
Ta' dah!
They're most tasty when you have them straight from the oven with lashings of butter!!
Now you can have a tea break! With a scone.
B x
Disclaimer: Just the boring, patronising bit so you can't sue me for burning yourself or dying from egg poisoning.. Clean all areas where the raw egg touched and wear gloves when taking trays out of the oven!!!
0 comments