A tasty scone, still warm from the oven, is one of life’s great pleasures! This recipe makes the most delicious, flavoursome cheese scones. And unlike many scone recipes – there’s no butter!
- 3 cups plain flour
- 3 tsp baking powder
- 3/4 tsp salt
- 3 cups grated Tasty cheese (although I often use a mix of Tasty and Colby)
- 1 1/2 cups full-fat milk
- A tiny pinch of paprika/mustard/curry powder* (optional)
* The first time I made these scones I only had Madras Curry Powder in the cupboard, so I used a tiny amount of this instead of my usual paprika. The scones were so delicious that I’ve used it ever since!
- Preheat oven to 220°C, with a baking tray also warming up inside.
- Mix together the flour, baking powder, salt and paprika (if using).
- Stir through the grated cheese, keeping a little left over.
- Make a well in the mix, then pour in the milk. Quickly stir through with a knife.
- Tip onto floured surface and lightly knead to form a ball. Roll out and either cut out circles or slice into pieces.
- Sprinkle flour onto the pre-heated baking tray.
- Place scones onto the tray, and sprinkle the extra cheese on top.
- Bake for approx. 15 mins. (The kitchen will smell delicious!)
Best eaten warm with butter, although they will freeze well too if you manage to have any left over!
- This recipe is a modified version of one by the Ministry of Food cafe in Wellington.
- The original recipe says to roll out to 3cm deep, and cut into 8 wedges (ie makes 8 scones). Or if you prefer to roll out and cut into rounds like I did here, I find this makes approx 13-15 modest-sized scones using a 7cm round cutter.
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