Let’s make some cheese scones today!
What do you do when you are old , restless, insomniac, and cooped up in your dear daughter’s apartment in a busy metropolis. Ofcourse, find ways to entertain yourself. To me, that’s experimenting in my ..er sorry in my daughter’s kitchen!
So, sort of I was trying to relive those good old days, when the kids were young and it was such a pleasure to bake for them, more so, see them licking off the butter dripping from hot scones at the breakfast table!
Even after so many years, the recipe wasn’t disappointing at all.
1½ cups flour
1/3 cup butter at room temperature
1 egg , lightly beaten
¼ tsp salt
½ cup yogurt
2 tbsp caster sugar
2 tsp baking powder
2 tb sp milk for glazing
2 tb sp flour to sprinkle on top of scones
½ cup grated cheddar cheese
2 tbsp parmesan cheese
½ tsp cumin or nigella seeds
½ tsp paprika
Preheat oven to 200 degrees C.
In a large mixing bowl, combine flour, baking powder, salt , sugar, cumin seeds and paprika powder. Mix well. Cut in butter. In a separate bowl, beat an egg and add to dry ingredients. Stir in yogurt, cheddar cheese and parmesan cheese. Knead into a soft dough.
Turn dough out onto a floured surface. Roll dough out and cut with a cookie cutter.
Place the rounds on an ungreased sheet. Brush with milk and sprinkle some dry flour on top.
Bake for about 15 to 18 minutes until golden from top.
Serve warm, with butter.
Makes 2 dozen.
Omit cheese, cumin, nigella and paprika. Substitute with dried currants or cranberries. Serve with cream and jam.