#ISW2017 – Cheese scones

This week Tandy Sinclair, who blogs over at Lavender and Lime, has been hosting International Scone Week. You can find some of Tandy’s mouth-watering recipes at http://tandysinclair.com/international-scone-week-2017/. Today is the last day of ISW2017 week and Michael and I decided to bake some of our nutmeg cheese scones to round off the week.

Did you know?

Scones originated as a Scottish quick bread and were originally made with oats and griddle-baked. According to the Webster’s Dictionary, scones originated in Scotland in the 1500’s.


How to make these yummy cheesy scones


2 cups cake flour;

2 cups grated cheddar cheese (strong);

1 cup milk;

2 teaspoons baking powder;

2 teaspoons nutmeg; and

1 teaspoon salt.


Sift the flour, baking powder and salt together in a bowl. Add the grated cheese and the nutmeg. Make a hole in the middle of the dry ingredients and pour in the milk. Mix until a sticky dough forms. Turn the dough out onto a lightly floured surface and using your floured hands, pat the dough into a circular shape approximately 2 centimetres thick. Cut out the scones using a cookie cutter. Put the scones on a prepared baking tray, about 5 centimetres apart, and place in the oven, pre-heated to 180 degrees Celsius. Bake for 15 to 20 minutes until golden brown. Cut in half and spread with butter. Delicious!


Robbie and Michael Cheadle are the co-authors of the Sir Chocolate Book series and Robbie Cheadle is the author of Silly Willy goes to Cape Town


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