Scones man. Scones. Specifically cheese and garlic scones. My fondest memories of scones are having them for breakfast, with a hash brown, at work after a 6 hour bender and 2 hours sleep. The full on carbs, the flavour, the cheese! Just writing about them now gets me salivating. Now, cheese scones got removed from my life for a while when I became dairy intolerant, but now they’re back. I like to think that incessant scone demos in school has left me able to cook a mean scone, and these are no exception. These scones are based on a school recipe (school recipes should never be looked down on, they are delicious, easy to adapt and such a great learning tool) and I have just added some tszuj to them, in the form of garlic. Cheese and garlic scones are quite possibly the best combo ever and I will not be swayed, especially when served with lashings of garlic butter, mmm…
Equipment Needed for Cheese and Garlic Scones:
- Table knife
- Baking tray
- Baking paper
Ingredients for Cheese and Garlic Scones:
- 200g self raising flour
- 1 tsp baking powder
- 100g DF butter/ margarine
- 1 tsp paprika
- 2 egg
- 2 tsp milk
- 1 tsp garlic/ puree
- 100g cheese
- Preheat the oven to 200ºC.
- In the bowl, add the baking powder, sr flour, paprika and butter to the bowl, and rub together with your fingertips until the mixture looks like breadcrumbs.
- Add in the cheese.
- In the jug, add the eggs, milk and garlic together and stir to combine.
- Slowly pour the wet ingredients into the bowl, stirring with the table knife and stop adding liquid when you can form a dough.
- Sprinkle some flour onto the surface and tip out the dough. Use your hands to flatten to about 3cm thick and either use a cookie cutter or knife to cut into rounds or triangles. Add to the baking tray, leaving even spaces.
- Re squish dough together and keep cutting until you have no dough left.
- Pop a couple of drops of milk (or leftover wet ingredients) on top of each scone to glaze. Sprinkle cheese on top.
- Pop in the oven for 12 minutes until golden brown and risen.
Recipe/ Science Notes:
- You have to work quickly when the liquid touches the dry ingredients, as the baking powder will start to release CO2 and you want that process to happen in the oven!
- Keep the pouring of liquid into the dry mix slow, you might not even need all of the liquid (this can be for many reasons, different flours, temperatures, egg sizes etc) and believe me, its hard to rescue soggy scone dough!