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Saturday, 5 January 2013

Mini Cheese Scones : A Baker's Dozen



We woke up this morning to find that by the 3rd day of the New Year blue skies and sunshine were already history.The  cold, drizzly and windy weather was a good excuse to hunker down and create some little cheesy scones to have with a coffee .

Big chunky scones with cream and strawberry jam are delicious for afternoon tea , but first thing in the morning these tiny savoury bites  made a lighter start to the day.

The secret to making a good scone is to rub room temperature butter into the flour lightly with a  pastry cutter or finger tips, and not to knead the dough. Just bring it together until it is just combined. Overworking is not only too much like hard work, it makes the scones tough.
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For a change,  rather than cut the dough out with a cookie cutter, I just grabbed small lumps with floury hands and dropped them onto the baking paper to make rough little shapes.

Mini Cheese Scones

100 gm of self raising flour
1 teaspoon of castor sugar
A pinch of salt
25 gram of butter (at room temperature not straight out of the fridge)
3 tablespoons of yoghurt ( or a little more if needed)
1/2 cup of finely grated tasty cheddar cheese

Method

Preheat the oven to 200C

Sift the flour into a bowl.
Add the sugar,
Chop the butter into small cubes
Rub the butter  into the flour with your fingertips until it resembles fine breadcrumbs
Lightly mix in the cheese and yoghurt
Bring the mixture together and pat lightly and quickly into a ball
With floured hands pull off small pieces and put these little clumps onto an oven tray lined with baking paper.
Bake for about 8 minutes unti well risen and golden brown.

Serve with some buttter alongside.




 

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