Controversy surrounded the ICCHFC this week: the poll was tied. After six votes the standing for John's scones were:After much discussion about how to break the tie, the die of destiny was produced. After a high-tension roll the winning scone was Cheese.
All John's were recipes taken from the Great British Kitchen.
The scones provided a welcome savoury diversion. They were very buttery and cheesey - delicious!
John's Cheese and Grain Scones
Ingredients:
225g/8oz Soft grain flour (Use granary flour if soft grain flour is unavailable)
Pinch Salt
1 tbsp Baking powder
50g /2oz Butter
50g/2oz Red Cheshire cheese, crumbled
150ml/1/4 pint Milk
Sesame seeds (Try using poppy seeds instead)
Ingredients:
225g/8oz Soft grain flour (Use granary flour if soft grain flour is unavailable)
Pinch Salt
1 tbsp Baking powder
50g /2oz Butter
50g/2oz Red Cheshire cheese, crumbled
150ml/1/4 pint Milk
Sesame seeds (Try using poppy seeds instead)
Method:
1. Place the flour, baking powder and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
2. Stir in the cheese. Add the milk and mix to a dough.
3. Roll out on a floured surface to 1 cm (1/2 inch) thick and cut out with a 5 cm (2 inch) scone cutter.
4. Place on a greased baking tray and brush the tops with milk and sprinkle with sesame seeds.
5. Bake at 230°C / 450°F / Gas 8 for 10 minutes.
Interestingly, John still had his scones with cream and jam...
1. Place the flour, baking powder and salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
2. Stir in the cheese. Add the milk and mix to a dough.
3. Roll out on a floured surface to 1 cm (1/2 inch) thick and cut out with a 5 cm (2 inch) scone cutter.
4. Place on a greased baking tray and brush the tops with milk and sprinkle with sesame seeds.
5. Bake at 230°C / 450°F / Gas 8 for 10 minutes.
Interestingly, John still had his scones with cream and jam...
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