Tuesday, 7 August 2012

Birsay Cheese Scones.

Oh cheeeeeese scones....one of my favs. Warm, next to a hot bowl of soup, you can do worse for a lovely lunch at any time of year. On a recent little trip to Orkney (islands, northynorthnorth, in case you were wondering) we had lunch at Birsay Tea Room that I, of course, had looked up prior. With a poorly boy in tow, tomato soup and a cheese scone sounded perfect, and my oh my did it deliver. 

Honestly best cheese scones EVER. Sometimes I think cheese scones are made especially for the veggies amongst us, which are of course, all hippies who only eat spelt and quinoa and brown things...whateves. In that case they are made big and heavy and full of brown.

These though, were light as a feather, all unhealthy whitewhite flour, and warm and sharp with cheese. Delish.

Helpfully, there was a little Birsay Tearoom recipe booklet for sale, perched on a shelf, and, rather cheekily, I took a peek inside to get their cheese scone secrets. After much puffin watching, hill walking and basking shark spotting, off I trotted home to cheese-scone-it-up Birsay style. And here we are....light as a feather and full of proper cheesey chunks. Butter or not, soup or not...but make, or else. With Love and Cake.

Cheese Scones.

A few notes:
  • As always, scones do not respond well to your involvement. Leave as well alone as you can, mixing just until combined and barely pressing them into shape. Be dainty.
  • Usually I say you can easily knock scones up in a food processor but because you want to keep the cheese in nice lumps I think it's not worth the effort of dragging it out of the cupboard just to rub the butter into the flour...though feel free, and just stir the cheese in afterwards.
Makes 6
You will need

a lined baking sheet

225g self raising flour
pinch salt
60g butter
100g strong cheddar cheese, cut into small cubes
6 tbsp milk, plus extra for glazing

  • First job is to get your oven nice and hot; 220°c.
  • Mix the salt into the flour and then run in the butter with your finger tips.
  • Stir the cheese in so it gets evenly distributed.
  • Pour in the milk and start to bring everything together with as light a touch as possible. You might need to add a teeny bit more or less milk depending on your situation so go steady.
  • I find it easiest at this point to lightly diving the dough into 6 just with my hands, saving the rolling and cutting out. Just gently pull off even sized balls and pat lightly onto your baking sheet.
  • Brush each scone with milk and bake for 10 minutes.
  • Mmmmm eat warm with soup and butter. Delish.

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