CRISPY CHEESE SCONES RECIPE
****Chef Faith brings you recipes for mouthwatering dishes that you can try at home. Whether you want to treat your family to a tasty treat or impress friends with your culinary delights, she is here to make it easier for you. This week we prepare a sweet treat with a savoury twist. Yummy!
The tempting smell of freshly baked bread coming from the kitchen is surely one of the things most certain to whet the appetite. The sense of achievement when proudly presenting a home baked loaf or a basket full of delicious looking scones is an experience that no housewife should deny herself. It is often thought that baking bread or buns is a lengthy preparation and that one requires a particular skill to knead dough. But I can assure you that it is as easy as pie. I have got a simple recipe for you to follow step-by-step starting with a perfect treat that you can enjoy with your tea.
INGREDIENTS
*225g self- raising flour
*¼ teaspoon salt
*½ teaspoon dry mustard
*25g butter
*100g cheddar cheese
*150ml milk
METHOD 1. Sift together flour, salt and mustard. Rub in butter and until mixture resembles fine breadcrumbs.
2. Finely grate the cheese and add 85g to the flour mixture, bind in together with milk to for a soft dough.
3. Roll out on a floured table to 1cm thickness and cut into 15 rounds with a 4cm plain cutter.
4. Place on a greased baking sheet, brush with milk and lightly sprinkle some remaining grated cheese on top.
5. Bake in a hot oven for about 12 minutes, cool on a wire tray and voila, serve with butter.
TIP: Store flour in its bag on a cool airy shelf. If the kitchen is damp, keep the bag in a tin or storage jar with a lid. Plain flour will keep for 4-6 months, self- raising flour for 2-3 months. Store whole wheat flour separately and it will keep for 2 months. **** Faith is a private chef with 12 years experience. She has worked at leading restaurants in the city such as Cappuccinos, Rodizio, Bull and Bush, Abyssinia Coffee House and Jalapenos. She previously hosted a show on Gabz FM called Namsie’s Kitchen. She is currently a judge for a National Cookout competition.