I have returned! And I got a wonderful gift from my mother – cheese from Holland. It’s Gouda, it’s called boerenkaas or farmer’s cheese – a protected form of Gouda made in the traditional way, using unpasteurized milk. She got me 2 types, one is young and light (pictured above!) and the other is quite matured, and flavoursome. I made these cheese scones with the young baby gouda, but please use cheeses that tastes strong, like cheddar or the Greek kefalotiri.

You can eat these scones with a light (or heavy, who’s judging?) spread of butter, or, like me, maybe a mixed spread of butter and marmite. They taste very yummy when it’s still warm! They didn’t last for very long in my house, and this small portion makes 12-15 pieces for all of you on a diet! (Like me…)

Note, I mentioned the dreaded D word. It is now summer, and I am going to Malaysia in July. I need to lose some weight and get healthier.. and I have joined a gym. So, look out for healthy and summery recipes from me, from now on. Ok, maybe a spattering of indulging recipes too, but only when I can fit it in my busy schedule.

Bon appetit and here’s to a great start to Summer 2016!

Ingredients:

• 225g of flour (all-purpose is fine, but you can also use plain flour or even wholewheat flour if you so wish)
• 1/4-1/2 tsp of salt (depends on what cheese you are using – if you’re using a hard, salty cheese like kefalotiri, use less.)
• 1/2 tsp of cayenne pepper
• 1/2 tsp of English  mustard powder (optional)
• 2 tsps of baking powder
• 1 tsp of baking soda
• 55g of butter, frozen and then coarsely grated
• 100g of cheese, grated, and save a small handful for garnish.
• 75ml -100ml of Ariani buttermilk (or milk, or cream), plus a bit more for glazing.

Preparation:

1. Preheat the oven to 200 degrees C. Line a baking tray with baking paper.
2. In a big bowl, sieve to mix the flour, salt, cayenne pepper, mustard powder (optional), baking powder and baking soda together thoroughly.
3. Scatter the grated frozen butter into the bowl, and gently rub the grated frozen butter with the flour mix together with your fingers, until it makes breadcrumbs.
4. Sprinkle the grated cheese into the breadcrumbs and gently mix.
5. Make a well in the centre of the mix. Gradually add the liquid (Ariani, or milk, etc). Pour it gently and a little at a time while mixing, until you reach a consistency of a fairly soft, yet firm dough. The amount of liquid varies from the type used – you may only need 75ml of milk, but I needed nearly 95ml of Ariani. 
6. Lightly flour a surface, and roll out the dough until it’s about 2-3cm thick.
7.  Cut out the scones using a cookie cutter of your choice.
8. Glaze with the Ariani (or milk) and sprinkle a little grated cheese on top.
9. Place on the baking tray, and bake in the oven for 10-15 minutes, or until it has risen beautifully and golden brown at the top.
10. Remove from oven, and leave to cool slightly on a rack. Slightly, because these scones are yummy while warm and fresh out of the oven.
11. Serve! And devour!