Cheese and parsley scones

Having spent years preferring sweet to savoury, recently both Bella and I have developed stronger cravings for the latter. As a result I made these delicious cheese scones. They are probably not the best if you're trying to be healthy because they contain approximately a block of cheese, but they are really good.

Pro tip: use the strongest cheddar cheese you can afford, it makes the taste so much better.

Cheese and parsley scones - adapted from The Guardian

Ingredients for about 14 scones:

450g plain flour (or if using self-raising flour omit the baking powder)
6 tsp baking powder
1 tsp salt
1 tbsp parsley (enough for a generous sprinkling)
100g cold butter
250g strong hard cheese (reeeally mature cheddar is the best)
120ml cold milk
120ml cold water
1 egg, beaten with a splash of milk

Method:

1. Pre-heat the oven to 220°C/200°C.

2. Put the flour, baking powder, salt and parsley into a large mixing bowl and whisk together until smooth and well combined.

The parsley gives an interesting appearance to the scones.

3. Chop the butter into small cubes, then rub it in with your fingertips until it looks like wet sand.

This process always seems to take ages, but just as you're losing the will to live it normally is done.

4. Grate in 225g cheese and then stir to combine.

SO MUCH CHEESE

4. Mix in the milk and water until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary.

5. Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a fluted cutter (about 6cm wide), reshaping as necessary while handling the dough as little as possible.

My hand looks giantesque... It's not I promise

6. Put on a baking tray and brush over the egg and milk mixture. Grate the remaining cheese over the top and bake for about 14 minutes until golden.

Or, in my case, put all the cheese you own into the mixture and forget to leave any to put on top. 

Scones + potatoes for dinner

Et voilà, you have cheese scones. I have been reliably informed that they taste 'great', so get baking and hopefully you'll have the same results.

Alice