Friday, 11 July 2014

Cheesy Drop Scones

So scones or as you say say stateside, biscuits, which I don't get. Do all biscuits then become referred to as cookies? Someone needs to message me about this I have had very little sleep and anything is libel to send me over the edge. In the good old UK there is also a great scone debate, it is how to pronounce the word. The two options are; sc'on or sc'own. I hope that I have managed to write that down in a way that phonetically illustrates the issue. I personally use sc'on. Whatever you want to call them you will call them yummy, at least I can guarantee that from this recipe. It is also really simple and fast so you could start a batch now and be eating warm scones shortly. I have described these as drop scones as they are a much looser mixture than traditional scones that you would use a cutter with

you will need;

2 cups plain flour 
1tbsp baking powder
1/2tsp chilli powder 
1/tsp garlic salt
1tbsp fresh chives, chopped
1 cup milk 
1/2 cup melted  unsalted butter 
2 cups Gruyere cheese, grated 
method;
  1. Preheat the oven to 200C and line a baking sheet with parchment.
  2. Sift the flour into a large bowl. Into that mix the rest of the dry ingredients and the cheese.
  3. Measure the milk into a jug and into that pour the melted butter, stir.
  4. Make a well in the centre of your flour mixture and slowly pour the milk and butter into it. 
  5. Once the batter is fully combined use a ladle or large serving spoon to put equal measures onto the baking tray.
  6. Bake for 15mins or until golden. Serve warm or cold.




1 comment:

  1. Scone definitely rhymes with 'gone'. Only scoucers should rhyme it with 'cone'. Anyone who says different is wrong. I rest my case.
    ;-)

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