Cheese Scones

SMALL RECIPE:
2½ cups plain flour (I use High Grade)
1 tsp (slightly rounded) baking soda
2 tsp (slightly rounded) cream of tartar
1 tsp bacon stock powder (or 1/2 tsp salt)
1-2 generous pinches cayenne pepper
2 to 2½ cups grated tasty cheddar cheese
1 cup milk

LARGE RECIPE:
4 cups plain flour
2 tsp baking soda
4 tsp cream of tartar
1½ tsp bacon (or other) stock powder (or a scant tsp salt)
1-2 genereous pinches cayenne pepper
2½ to 3 cups grated tasty cheddar cheese
1½ cups milk

Preheat oven to 400°F (about 210°C or 190°C if the oven is fan-forced). Put grated cheese into large bowl. Keep a little back to put on top of scones. Sift dry ingredients into the bowl. Stir well with a wire whisk. Add milk all at once and quickly but thoroughly bind everything together using a knife. Quickly pat the dough into an oblong about an inch high (the less you handle scones the better). Either cut into eight pieces or cut into rounds with a cookie cutter. Place some extra cheese on top and put on a cold, lightly greased oven tray. Bake for 10-15 minutes until nicely browned and risen. (Turn off the oven for the last 5 extra minutes to save power.) Cool on a wire rack. While they can be eaten hot, I personally find hot scones rather doughy and I think melted butter adds insult to injury by making them soggy. They are best eaten as soon as they have gone cold and the outside is a still crunchy. Scones stale quickly so they are also best eaten in one sitting.

You may need to adjust the amount of milk you use, depending on the type of flour you buy. I often add a large, chopped onion, cooked in a little butter until it gets that “transparent” look, and this requires an adjustment in the amount of milk I use. Since I seldom have time to let the onion cool, I add it to the milk.

For a lighter, “cakier” scone (one that’s a bit like a cross between a scone and a muffin) add an egg and adjust the amount of milk accordingly, beating the egg into the milk before mixing it into the dry ingredients.

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