The summer at the end of uni I worked at a school outfitters; the chap in the menswear department bought himself a cheese scone from the bakery on the corner every day; I’d worked at that bakery, too, three years before. His elevenses scone was his daily break from the double breasted blazers and cricket whites.
I’d never understood cheese scones; for me a scone meant studded with sultanas and a solid 5mm of butter. But cut forward to the skinto years and cheese cones were my way of making soup for supper feel less meagre; a warm scone, rich with melted cheese makes a fridge-forage soup a feast.
Note: I don’t use cutters because I didn’t have any during the skint years and I learnt how to shape dough. Squash and pat your scone dough into a round and then divide into 8 long triangles – cut the circle into half, then quarters and so on. These will be gorg and happy leftover busting.
Note 2: if you have any cheesey milk, yoghurt of cream, this is the *perfect* way to use them up. There’s cheese in there already, right? So your cheesy milk has a perfect home here!
(Cheeseboard busting) cheese scones
225 grams plain flour + more for dusting
1 tablespoon baking powder
75 mixed leftover cheese
1/2 teaspoon mustard
125 – 150 ml milk/mixture of milk, yoghurt and cream
About twenty – thirty minutes to assemble
20 minutes to bake
Grate or crumble cheese
Gently flour the tray
Turn the oven to 220C
Mix the flour, baking powder, mustard powder and salt together
Sift or whisk together
Rub the butter in
Stir in the cheese
Pour in the milk/milk mixture – the dough needs to hold together and be quite damp but precisely how much you need depends on the milk, the flour and the cheese
Pat the dough into a circle and if you like use a rolling pin to level it out
Using a large knife, cut the circle down the middle, now quarters and again – you should you eight thin triangles
Place on the floured baking tray and bake until bubbling and golden
If not eating within a day, best to freeze and eat within a couple of months
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