‘Your dad has made some really good cheese scones with blue cheese’, my mum told me on the phone. Blue cheese scones! I would simply have to make them, so after some expert tips from my dad; you can’t grate blue cheese and make sure you put some on the top, I was ready to go. Scones are a big deal in our family, mainly because they are so quick and easy to make. Though I’ve tried lots of recipes, including Paul Hollywood’s which uses strong white flour, I always come back to the recipe in the Be-Ro cookery book. We have had this book since I was a child, they still publish it and have most of the same recipes in it. As my partner is not a huge blue cheese fan, I also made some cheddar cheese scones.
175g self-raising flour
Pinch of salt and pepper
25g unsalted butter
1 tablespoon whole grain mustard
80g cheese (40g blue cheese, crumbled, 40g cheddar, grated)
1 medium egg
2 tablespoons milk
- Preheat oven to 220°c/ 200°c fan/ gas Mark 7
- Grease or line a baking tray with parchment paper
- Mix flour and seasoning. Rub in butter so the flour resembles breadcrumbs.
- Divide the mixture in two and add the blue cheese to one half and the cheddar cheese to the other. Save some of the cheese for the top.
- Mix the egg and the milk and add half to each of the flour mixtures with the mustard. Reserve a little of the liquid for glazing at the end. Mix into a soft dough.
- Roll out into a round of 1.5cm in thickness. With a cookie cutter, cut into rounds.
- Place on the baking tray and brush the top with the egg wash, taking care not to let it cover the sides. Top the scones with the remaining cheese.
- Bake for about 10-15 minutes until golden brown