Hot cheese scones and an easy rolled fondant recipe

My goodness, Michael, Greg and I have had a very busy weekend. We are busy re-designing Books 1 and 2 of the Sir Chocolate series and are getting covers designed. The designer wants to use pictures of our gingerbread houses for the covers and so, in a moment of enthusiasm, we decided to make a gingerbread house village. We made four gingerbread houses over the course of the weekend and also made 20 gingerbread men for Mike to take to school for his class. Wow! Are we crazy or what?

We also made some [slightly] healthier hot cheese scones for tea today. We used an easy recipe of my Mom’s as follows:

Hot Cheese Scones


2 cups self raising flour (500 ml);

1 cup grated strong cheddar cheese;

1 cup milk;

Pinch salt.


Heat the oven to 230 degrees Celsius. Sift the self raising flour into a bowl. Add the grated cheese and salt. Pour in the milk and mix (I use my hands covered in a layer of flour). Pat into a rectangle and cut out scones using a round cookie cutter or the top of a glass. Brush the tops of the scones with a little milk. Put the scones onto a prepared baking tin and bake for 10 to 15 minutes until golden brown.


I am also sharing a very simple recipe for rolled fondant that I have used before. I usually buy big tubs of white fondant as I use so much of it but I have used this recipe in the past.

Rolled fondant


1 cup packed mini marshmallows;

1 tablespoon cold water;

1 1/2 to 1 3/4 cups of icing (powdered) sugar


Place the marshmallows in a microwave safe dish and add the water. Microwave on high for approximately 20 seconds until they are fat and puffy. Remove the bowl and stir with a metal spoon until the mixture looks like soup. Add the sugar slowly and mix until the whole mixture is sticky and all the sugar is mixed in. Cover your hands with icing sugar and knead the mixture for 5 minutes (like bread dough) until it is smooth. If the mixture is still sticky, add a bit more icing sugar until it is no longer sticky.

Meet Sylvia Honeylegs – she will help Sir Chocolate save Easter in a new story available on my blog on Thursday, 6 April.


Follow Robbie Cheadle at:



Facebook: @SirChocolateBooks


23 thoughts on “Hot cheese scones and an easy rolled fondant recipe

  1. Robbie being Scots, not Scotch, something a lot of folks don’t get, we love scones. Best bit for me has always been trying to explain to friends from down south that Scone Place is pronounced Scoon. x A wonderful post as always.

    Liked by 1 person

  2. Hi Robbie, I love your little butterfly girls (or are they fairies) in your header! Congratulations on your new covers project. I’m sure they’ll be awesome. What a lucky group of children to get a gingerbread man treat at school.
    These scones look great and easy to make. My Mum used to make some delicious savoury scones. I don’t like getting the mixture under my nails so am not very keen on making dough. What a woose.
    Your fondant also looks easy. Perhaps I should give it a try sometime.
    I’m excited to meet Sylvia Honeylegs and read your Easter Story. Can’t wait!

    Liked by 1 person

    1. Thank you, Norah. One of our local bookstores has asked me to redo the covers so that they can stock the books which is quite exciting. Greg doesn’t like dough under his nails and on his hands either so that is why he does filming and editing of the dough making rather.


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