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!
- 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.
- Preheat the oven to 200 degrees C. Line a baking tray with baking paper.
- In a big bowl, sieve to mix the flour, salt, cayenne pepper, mustard powder (optional), baking powder and baking soda together thoroughly.
- 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.
- Sprinkle the grated cheese into the breadcrumbs and gently mix.
- 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.
- Lightly flour a surface, and roll out the dough until it’s about 2-3cm thick.
- Cut out the scones using a cookie cutter of your choice.
- Glaze with the Ariani (or milk) and sprinkle a little grated cheese on top.
- 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.
- 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.
- Serve! And devour!