Serves: Makes about 10 Scones
Preparation time: ~25 mins
Calories: ~220 calories per Scone
Hi folks. I’ve had a rather hectic weekend here so please excuse my absence during that time. I did promise a post but have been so caught up with things that I decided to save it for Monday and post the results of the giveaway at the same time, so I won’t waffle – I know why you’re all here!
It’s fun to do giveaways, but I always feel kind of bad announcing the winners. Of course, the winners are very worthy; what about the people who don’t win though? I read touching remarks about how much the person would love the item in question, the things they’d do with it… I tell you, by the time I go to pick the numbers, I’m really rooting for them. Then the results come in and I find they didn’t win… damn it guys, it makes me feel genuinely sad! Anyway – I’m sorry – not everyone can win, and if you didn’t, I hope you’re not too upset and will continue to participate in future giveaways. Please join me in congratulating the two winners though – click the box below to expand it and view the winners!
[learn_more caption=”200th Post Celebration Giveaway Winners”]
For the Le Creuset Cocottes:
The 19th qualifying comment was: Laura, from Tutti Dolci
For the “What’s a Cook To Do” Book:
The 82nd qualifying comment was: BakingAddict from The More than Occasional Baker
Congratulations to both of you – I’ll be in touch shortly with full details!
As for today’s recipe – first off, I should admit that these aren’t necessarily any easier than other scone recipes you might have followed before… I just rather liked the rhyming title. I’ve adapted my other scone recipe to include a slightly less than healthy dosing of cheese and these are just the perfect accompaniment to a soup we had the other night. So much for summer… it seems to have cooled down a bit here right now!
I hope you have a wonderful week – I’m greatly looking forward to next Friday. I’ll be having a visit from not only my parents, from England, on the then, and then a visit from my sister and little niece, on the Monday, all the way from China. I tell you – it’s going to be quite the family reunion, and when we all live as spread out as we do, it’s rather exciting to all be together again, even if it will just be for a few days!
I’ll be back on Thursday with a Swedish recipe which wasn’t a disaster (unlike my escapades from a few weeks ago) – until then, take care everyone
[learn_more caption=”Video Recipe”]
- 230g Plain Flour (I used Kamut) + extra for dusting
- 1 tsp Cayenne Pepper
- 2tsp Baking Powder
- 60g Butter
- 100ml Milk
- 60ml Water
- 200g tasty Cheese, like Gruyère, grated
- Start off by preheating your oven to 220 degrees Celsius. Combine the Flour, Cayenne Pepper and Baking Powder in a bowl and then transfer to a food processor. Add in the butter and blitz until the butter has been broken down and the mixture resembles bread-crumbs. Transfer back to the mixing bowl and then stir in the grated cheese before finally adding the milk and water and mixing to form a dough. Turn out onto a floured surface and roll out to a thickness of about 2cm. Cut into rounds and arrange on a lightly greased baking tray.
- Place into the preheated oven and bake for about 10 minutes until risen and golden brown. Some delicious variations on this recipe would include chopped chives or spring onions, added at the same time as the cheese. Enjoy your cheese scones with a good bowl of soup!