I’ve always, to the dismay and confusion of my sweet-toothed mother, been something of a savoury kid. I’m serious. I’ve eaten salt and vinegar crisps until I have lost all feeling in my lips and tongue. Once, when I was a child, I stole a huge jar of gherkins from the fridge and ate the entire lot while sitting on my swing set. Trust me, unorthodox amount of pickles + swings will result in a phenomenal, earth-shattering heartburn, don’t try it at home. Anyway, what I am trying to say is that surprisingly, from the age of around three, I have in fact had the cravings and habits of your average pregnant woman.
And if you like savoury things, well, cheese is pretty much the God of savoury isn’t it? The Just and Wise Ruler of the Salty Kingdom. And we should worship him in all his many incarnations, soft, crumbly, firm, vintage, blue and… scone-y. So say we all.
These scones are ridiculously easy. If you can stir and operate an oven then you should be pretty much okay. They also taste SO GOOD, super light and cheesy and delicious.
- 420g self raising flour
- 1tsp salt
- 1/2tsp grated black pepper
- pinch cayenne pepper
- 50g butter, chilled
- big bunch of fresh herbs (I used thyme, but most things will work, basil, oregano, chives etc)
- 1 spring onion, chopped
- 50g strong cheddar, grated
- 250ml milk
Preheat your oven to 220’C/200’C fan and line a baking tray with a sheet of baking paper.
Sift the flour into a large bowl and add the salt, pepper and cayenne and mix it all together. Add the butter and, using your fingers, rub it into the flour mix. You use exactly the same motion as you would if you were a gangster ominously motioning someone to pay up, just the other way round. Carry on gangster-ing up your kitchen until there are no mega lumps of butter left.
Add your grated cheese and tear in your herbs. Thyme is my favourite, but you could use pretty much anything. Herbs with bigger leaves will need to be chopped finely or they look kind of swampy. Add the milk and stir it all together. The mixture will be a little bit on the dry side but if it seems excessively floury add a tiny drop more milk.
Put some flour on a work surface and gently knead the dough together. Don’t over do it, just make sure the mixture is holding together.
Pat the dough flat, it should be about 2cm high and then cut it into approx 5cm rounds. You don’t need a cutter for this, use anything, a small cup, a bowl, a wine glass… or even just roughly with a knife. You should get around 10-12 little discs.
Pop them on the baking tray and into the oven for about 12mins. Give them plenty of space above them in the oven because they should rise nicely.
And there you go (almost) instant cheese gratification. Amen.