• Sarah Rainey

Easy cheesy scones


Happy New Year! Hope you all had a lovely Christmas... and here's to all the exciting baking adventures ahead in 2018.

I know it's meant to be a time for cutting back, cutting down and hitting the gym after all those mince pies, but I want to talk about CHEESE. Firstly because I love it. And secondly because there is SO MUCH cheese left over in my fridge after the holidays. And this is a great way to use some of it up and counteract the January blues.

My easy cheesy scones couldn't be easier to whip up. And if you're craving something savoury after a month of advent calendar chocolates and mince pies, these will be right up your street. Just look at all this cheesy goodness...

Makes 12 scones

Ingredients:

400g self-raising flour

400g grated hard cheese (literally any cheeseboard leftovers will do for this - I like to use cheddar, red leicester or gruyere)

600ml Greek yoghurt

Method:

Grease and line two baking trays with greaseproof paper and preheat the oven to 200C.

Sieve the flour into a bowl and mix in the grated cheese, holding back a handful to sprinkle on top of the scones before they go in the oven.

Stir in the yoghurt and mix until combined into a damp-ish dough.

Using a dessert spoon or slightly wet hands, space out mounds of the dough on the baking trays, six per sheet. Keep the moulds quite high, as they flatten out during cooking. If they're looking a little messy, wet your hands again and use them to gently cup/shape the scones around the edges and on top.

Sprinkle the remaining cheese on top.

Bake for 25 minutes until golden brown on top, rotating the trays and swapping them round halfway through.

Serve hot, topped with chutney (I like my Auntie Suzie's cider chilli apple jelly) or Marmite (I hate the stuff but am told it works a TREAT).

They'll keep for 3-4 days in an airtight tin.

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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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