Firstly, my own favourites, Cheese Scones...I have adapted the quantities for US measures as well as metric, so as long as you use only 1 or the other ( not a mixture of both! ) they should work fine!
![](http://photo.blogpressapp.com/photos/13/01/28/s_1372.jpg)
To make 12 x 2" / 5 cm scones
Preheat the oven to 220c / 425f and line a baking sheet with parchment
225g / 2 cups self raising flour
1tsp baking powder
220g / 1& 3/4 cups grated extra mature cheddar cheese
60g / 1/2 stick unsalted butter, at room temperature
1egg cracked into a measuring jug, beaten and made up to 150ml / 2/3 cup with whole milk
Put the flour & baking powder into a large mixing bowl. Add the butter and, using the tips of your fingers, rub it into the flour until the mixture resembles large breadcrumbs...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1373.jpg)
Add the cheddar...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1374.jpg)
And mix through, using a fork or round bladed knife...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1375.jpg)
Pour over all but a tbsp of the egg & milk mixture and lightly mix, again using the fork or knife, until everything begins to 'clump' together...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1376.jpg)
Turn out onto a lightly floured surface. *TIP* Because I can't bear scraping dough off my glass work top, I cover it first with several sheets of cling film/ plastic wrap. Then I simply roll it up & throw it away afterwards with barely any mess!
Knead very lightly to form a soft dough. I don't roll my scone dough, as it knocks out too much air...so I simply pat it into a round approx 1"/ 2.5cm thick...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1377.jpg)
Cut out as many rounds as you can, re-patting the dough as necessary and place them about an inch apart on the prepared baking tray.
![](http://photo.blogpressapp.com/photos/13/01/28/s_1378.jpg)
Glaze with the reserved tbsp of egg/ milk mixture...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1379.jpg)
And bake in the hot oven for about 12 mins, rotating the tray halfway through to ensure even cooking. The scones should be golden brown, well-risen, and slightly oozing cheese when done! The bases should be a lovely colour too...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1380.jpg)
Cool on a wire rack...but cheese scones are really best eaten warm! They will keep for a couple of days in an airtight container. I recommend warming them through before eating...this brings out their extreme cheesiness! Fabulous accompanying a bowl of soup, but I love them on their own for breakfast, too.
The second recipe is for Sticky Parkin. This keeps extremely well...in fact, it really should be made about a week before you eat it, then kept in an airtight tin or box to mature and become really sticky! This makes it brilliant for camping trips or hikes too.
When I was taking the pictures, I was making double the following recipe, so don't worry if you think your mixture looks less!
![](http://photo.blogpressapp.com/photos/13/01/28/s_1381.jpg)
Preheat oven to 160c/ 325f
Line a 23cm / 9" square tray or brownie pan with non- stick baking parchment
![](http://photo.blogpressapp.com/photos/13/01/28/s_1382.jpg)
250g/ 2 sticks butter
110g / 1 cup (packed) light brown soft sugar
55g / 2 tbsp black treacle
200g / 3/4 cup golden syrup
120g / 1 & 1/4 cups porridge oats
200g / 1 & 3/4 cups self raising flour
1 tsp baking powder
4 tsp ground ginger
2 tsp cinnamon
1 tsp ground allspice
2 eggs, beaten
2 tbsp whole milk
In a large saucepan, gently melt together the butter, sugar, treacle & syrup...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1383.jpg)
Don't allow to boil, and when melted and smooth remove from heat.
To make oat flour, put the porridge oats in a food processor...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1384.jpg)
And whizz until finely ground...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1385.jpg)
Put this, together with the self- raising flour, the baking powder and all the spices into a large bowl..
![](http://photo.blogpressapp.com/photos/13/01/28/s_1386.jpg)
And stir with a wooden spoon to mix. Next, pour over the melted ingredients...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1387.jpg)
And mix well...I use a balloon whisk for this, as it eliminates any large lumps of flour...beat in the eggs, followed by the milk and scrape into the prepared pan...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1388.jpg)
Bake for approximately 1 hour, again rotating the pan halfway through the cooking time. The parkin should be slightly risen, dark brown and glossy when baked, and it should spring back when lightly pressed with a finger in the middle...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1389.jpg)
Cool in the tin. You can store it as a whole, or cut into pieces before doing so...
![](http://photo.blogpressapp.com/photos/13/01/28/s_1390.jpg)
If you eat it too early, it will still taste delicious but may have a slightly dry texture.
Parkin is also delicious served warm ( you can microwave for about 45 secs on high) and eaten with cream or ice cream as a pudding.
So there we are!! Sorry that it has taken me so long to post these...I hope it's worth it and that you give them a try and enjoy them!
A very happy 2013...hoping your year has started deliciously!
Xo
Oh I LOVE cheesy bread (or, in that instance, scones). It reminds me when we were children making "pains au fromage". Thank you! The other one seems perfect for a cold (or wet) wintery evening.
ReplyDeleteHooray! You've posted the recipe for your cheese scones. I will definitely have a go at it in the near future and will let you know how they turn out. Thank you so much, sweetie. It's so good to have you back! xoxo
ReplyDeleteHi Rachel :) I found your recipe for scones, and gave it to my sister for her to try too. I told her about the second recipe which sounds so yummy, but we're wondering what black treacle is?
ReplyDeletealso my sis, Wanda, was wondering if you had a recipe for Orange Cranberry Scones? She's been dying to make them, but no recipe :)
thanks for the step by step photos! They really help!!
Love,
Denise of Ingleside