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Scones originated as a Scottish quick bread and were originally made with oats and griddle-baked.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