Tearing a fresh out the oven cheese scone apart; watching the steam rise out of it leaving the warm soft dough heating up your hands is one of life’s greatest moments. It may be a small moment, but for me, the best moments in life revolve around food. Warm cheese scones fill the room with that freshly baked smell that urges people to make themselves at home and grab a cup of tea. Cheese scones remind me of winter nights, they often accompanied bowls of hot soup that I had to blow on for what seemed like hours before it was cool enough to eat.

They are so simple to make and are a perfect side to soup and stews. The humble cheese scone is often overshadowed by his sweeter sister, but the savoury scone is a personal favourite. You can add many different types of cheeses, a strong stilton or a milder cheddar; either way, adding lots of grated cheese makes for a stronger scone. I also like to add some chopped walnuts to cheese scones, they provide a crunchy texture to the soft scone.

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In the end, it does not matter how the scones look. Whether they are slightly lob sided or the cheese has gone a little past golden brown, once you tear them open, the taste will be all that matters.

The Recipe – Makes 6

225g self raising flour
Pinch of salt
55g butter
30g cheese. grated plus extra for the top
150ml milk, plus extra for the top
Handful of walnuts, chopped

– Pre heat the oven to 200 degrees celsius.
– In a bowl, place the flour and salt. Rub the butter in with your fingertips.
– Add the cheese, milk and walnuts and bring together to form a dough.
– Turn out onto a floured work surface and pat into a round shape around 2cm deep.
– Using a cutter, cut out six scones. Re-roll the mixture to use it all up.
– Place onto a baking tray lined with parchment.
– Brush with milk and sprinkle on the remaining cheese.
– Bake for 12 minutes until risen and golden brown.