It’s week two of Finger Food Friday and I was really pleased with the enthusiasm that the home-made rusks were met with last week. If you thought they were good you must try these cheese scones. They are lovely and tasty enough for adults to polish off any leftovers, if you’re lucky.
They are great for taking out and about for a snack or a picnic and can be used to dip in soup for older toddlers or made into sandwiches as an alternative to bread. Mini Mck loves them spread with cream cheese or nut butter or preferably both.
They are really simple and quick to make and just as with the rusks they can be frozen after they have been cooked and reheated in a moderate oven to defrost.
from Finger Food by Jennie Maizels
100g self-raising flour
50g plain flour
1/2 tsp baking powder
1/2 mustard powder
1/2 tsp salt (optional – I don’t bother as the cheese gives plenty of flavour)
100g grated cheese
2-3 tbsp milk
Preheat oven to 200 degrees/Gas 6
Mix the flours, baking powder, mustard and salt in a mixing bowl
Rub in the butter with your fingers until the mixture resembles breadcrumbs
Mix in 75g of the grated cheese.
Mix the milk and egg together in a separate bowl and add to the flour mixture. Combine to make a dough.
Roll out the dough to a thickness of 2cm. Use a 5cm to make around 12 scones or simply mould the dough into a cake shape and cut into slices.
Put the scones on a greased baking sheet, brush with milk and sprinkle each with some of the remaining cheese.
Bake for around 10-15mins until risen and golden
That is it and they are absolutely delicious. See……