“Cheese Gromit”…a nostalgic idiom from the brilliantly animated children’s series, Wallace and Gromit. For me, the phrase evokes hours fixated on the tv breaking eyes only to laugh uncontrollably at the many misfortunes the duo encountered. That of course, and thoughts of cheeeeeeeeeseeeeeeeeee.
Wallace’s love of cheese is similar to my own fondness for the creamy deliciousness. Whilst Wensleydale remains his favourite, I cannot possibly commit to adoring just one particular variety. Cheddar, Edam, Gouda, Stilton or Brie…I welcome all with an open
arm mouth! The bond between me and queso defiantly matured (pardon the pun), whilst working behind the Waitrose deli counter during University holidays. This particular endeavour certainly enhanced my knowledge of all things cheese. For example, did you know that there are over 2,000 types of cheese worldwide? or that Mozzarella is the most consumed variety around the globe? no? well there ya go. Just a small nugget of cheese wisdom for you. It has to be said however, that I was never clued up enough to don the ‘Cheese Specialist’ staff apron…tear.
Anyway, what I’m trying to tell you is that I love cheese. More than is probably normal or healthy, but it’s a passion that’s led to this week’s delicious recipe…chilli cheese scones.
Requiring just a few simple ingredients, you can have a bat ch of these little treasures sitting warmly on your plate in minutes.
I always eat them warm with cold salted butter and a thin spreading of Marmite. An absolute winner.
Chilli Cheese Scones
225g self-raising flour
1 tsp Baking Powder
1 tsp cayenne pepper
1 tsp mustard powder
pinch of salt
55g cold butter
80g mature cheddar, grated (plus extra for topping)
First thing to do is place your empty baking tray in the oven to heat up.
Sift all the dry ingredients (flour,baking powder,pepper,mustard powder and salt) into a bowl. The sifting is important because it’s allows the scones to rise. Do it from a height and repeat the step.
Next, cut the cold butter into cubes and rub it into the flour mix using your fingertips to produce fine breadcrumbs (unless like me, you have a free standing mixer and can let that do all the work). Add the grated cheese and gently combine.
Gradually add the milk, a little bit at a time as you may not need it all.
Turn out onto a lightly floured surface. You want the dough to be quite think so don’t roll it too flat. Be careful not to fondle it too much either otherwise they may not get the height you desire.
Cut out the scones with a medium sized cutter and place on the pre-heated tray. Brush with any left over milk and top with cheese. Scorch with a folk before baking for 10-15 minutes.
Thursday 3rd March 2016