Food is evocative. And the memories it evokes can last a lifetime. Its been over 20 years since our father passed away yet I still get the strongest memories of him whenever I smell cheese scones baking. 

It’s one of my favourite childhood memories – waking up on weekend mornings to the smell of my Dads cheese scones baking for breakfast. I don’t know what recipe my Dad used but his scones were always absolutely delicious.

In honour of what would have been his 71st birthday this week we had cheese scones for breakfast this morning. This is my recipe. In 20+ years of scone making I don’t think I’ve quite been able to replicate Dads yet but I’m getting close… I’ll just have to keep trying.

Similar to my simple muffins recipe, this scone dough is extremely flexible so can be made into sweet or savoury scones with whatever flavour combinations take your fancy. For sweet scones up the sugar to a 1/4 cup, and throw in 1/2 cup of sultanas or currants, orange rind or chopped dates. Obviously don’t add the cheese! And there are endless varieties of savoury flavourings – I like to add finely chopped rosemary and a few chilli flakes, or curry powder, diced onion and parsley, or even chopped sun-dried tomato and feta.

Best eaten fresh, this recipe will yield 9-12 scones or 15-18 mini scones, depending on the size you cut them. They do also freeze well as a handy lunch-box addition.

 

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Scones

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 12 scones

Ingredients

• 2 cups plain flour
• 2 cups plain flour
• 2 heaped tsp baking powder
• 2 heaped tsp baking powder
• 1 cup grated cheese
• 1 cup grated cheese
• ⅓ cup grated parmesan cheese, or parmesan powder
• ⅓ cup grated parmesan cheese, or parmesan powder
• 2 tsp sugar
• 2 tsp sugar
• 1 tbsp finely diced chives
• 1 tbsp finely diced chives
• ½ tsp salt
• ½ tsp salt
• freshly ground black pepper
• freshly ground black pepper
• ½ cup cream
• ½ cup cream
• approx ½ cup soda water
• approx ½ cup soda water
• additional grated cheese to top scones before baking

Instructions

1. Preheat your oven to 180C. Line a baking tray with grease proof paper.
2. Sift the flour and baking powder together into a large bowl. Add the cheeses, sugar, chives, salt and pepper. Stir to combine.
3. Pour on the cream and mix with your hands, rubbing the lumps that form gently until you don't have any large lumps left. Splash in the soda water bit at a time, mixing with your hands after each addition, until a dough forms. The dough should be soft, but not so wet it sticks to your hands.
4. Turn out on to a floured bench and gently knead for a couple of minutes.
5. Pat the dough down to approximately 1.5 cm thickness and cut the scones into your desired shape. Place on the prepared baking tray, top with the additional grated cheese.
6. 
7. Bake for 15-20 minutes until lightly golden. Serve warm with lashings of butter.

Notes

Similar to my simple muffins recipe, this scone dough is extremely flexible so can be made into sweet or savoury scones with whatever flavour combinations take your fancy. For sweet scones up the sugar to a ¼ cup, and throw in ½ cup of sultanas or currants, orange rind or chopped dates. Obviously don't add the cheese! And there are endless varieties of savoury flavourings - I like to add finely chopped rosemary and a few chilli flakes, or curry powder, diced onion and parsley, or even chopped sun-dried tomato and feta.

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For Dad x

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