Monday, 16 January 2012

Susie from the Bannockburn store's scones

Best enjoyed in Bannockburn with a glass of Central Otago pinot noir (a food critic would say that the foods don't match but who cares they are both my favourites- so why not have them together!?)

  • 3 cups self raising flour
  • 125g grated butter
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups cold milk
  • 1 1/2 cups grated tasty cheese 
Sift all of the dry ingredients into a bowl. Add the grated butter. The trick is to grate the butter straight from the fridge or freezer- the colder the better. Rub the butter in with your hands (don't need to get too carried away). Add the cheese. Stir in the milk with a knife- this will prevent you over mixing it. Once combined, tip onto the bench/board and make it into a square about 3cm thick ( or 5cm if you want huge scones) , just make sure you don't over knead the mixture,  it should be crumbly and making a mess! Cut into pieces and bake on 200 degrees Celsius for 10-12 minutes.
  • you can take out the cheese to make sweet scones
  • make them more savoury by adding bacon, spinach and onion
Savoury scones with spinach, bacon and onion

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