It is February half term, in order to keep Zach occupied and fed; we decided to bake some scones. Zach has become so good at baking them. We baked four batches in four consecutive days. I started to worry about my waist line.
- Mix 225 grams self-raising flour, a pinch of salt with 40 grams butter or margarine. The mixture should look like bread crumbs.
2. Add 125 grams of shredded cheese, mix well.
3. Add about 110ml milk to the mixture to form a dough. A little at one time.
4. Roll the dough out about 2-3 cms thick. It is important to make the dough at the right thickness so the scones will rise up nicely in the oven.
5. Cook the scones in the pre-heated oven, 220°C for 12 mins or until they are risen and golden.
I am not a precise baker. When I emptied self-raising flour and strong white bread flour into jars, I forgot to label them. As you may have guessed, I accidentally used strong white instead of self-raising flour.
Surprisingly, the scones turned out alright. They were full of air pockets, light and tasty. Phew!
What is your favourite cheese scone recipe?