Cheese Scones

 So its only appropriate that the first recipe I post here is that original recipe for cheese scones.  In New Zealand its pronounced ‘scons’ like they say it in Scotland.  I think the British called them’ scones’ and that was more upper class.

The secret to great scones is: not handling them much ...and baking them in a very hot oven. Serve immediately. These don’t store well unless you freeze them.. Discard them if they are more than an hour or two old. I’ve never understood why in North America we eat cold hard dry scones.  They are meant to be served hot with crisp outsides and warm soft insides.   

CHEESE SCONES

2 c flour

1/2 tsp salt

2 tsp baking powder

2 Tbsp butter or more

1 c grated cheddar cheese (sharp makes it better)

3/4 c milk

Heat oven to 475

cut the butter into the dry ingredients until it is integrated. Should be course in texture. Add the grated cheese and then the milk. Toss lightly until just moistened. Fold onto floured surface and just pat until about 1 inch thick. Cut into squares or triangles. Place on a baking sheet. Bake for 10 mins. Will he hard on the outside and golden brown. Very soft and tender on the inside. Serve with butter.

Variations of this basic recipe are:

*Gruyere cheese and one green onion chopped.

 For all the following omit the cheese and add :

*1 Tbsp maple syrup, and ½ cup chopped pecans

* ½ cup of chopped dates and ½ cup chopped walnuts

 *½ cup raisins, 1 Tbsp brown sugar and 1 tsp cinnamon

* ½ cup cranberries, 1 tsp orange zest

*May use one cup of whole wheat flour, and one cup of white flour instead

This is a photo of my family.....I think I was about 6 years old in this picture.

I have a "cheeky" grin.  That's a New Zealand expression, used to describe a mischievous type of attitude. I've never found another word to replace it in the North American vocabulary.