This is another delicious recipe from my friend Rita (remember Lethal Rita?). I generally think scones are a bit too dry, but not these. I’m sure it’s all the lovely melted cheese that makes the scones so moist and irresistible, leaving my mouth craving more, more, more! As I’ve said before: everything is better with melted cheese.
Cheese scones (4 portions)
150 g plain white flour
20 g oatmeal
0,75 teaspoon baking powder
0,5 teaspoon salt
0,5 teaspoon grounded pepper
25 g butter
75 g grated cheddar cheese (or use the kind you like best)
1 tomato, diced + a few slices for decoration
1 small onion, diced
30 ml milk
0,5 teaspoon mustard
Set the oven to 220 C. Mix the flour, oatmeal, baking powder, salt and pepper in a mixing bowl. Add the butter and rub it in the flour mix. Mix in the grated cheese, and the diced tomato and onion. Keep a little cheese back for the top.
In a separate bowl, whisk together the egg, milk and mustard. Add the batter to the flour and mix it all together to a soft dough. Transfer the dough onto a lined or greased baking trey and press down until it’s about 1 cm thick and round-ish. Sprinkle the rest of the cheese on top, and add a few thin slices of tomato if you like. Bake for about 15 minutes, until light golden, and the top cheese is melted properly. Let cool before cutting into wedges.
These scones are perfect for a late breakfast, “au natural”, or perhaps with a bit of cream cheese. They’re also a great companion for all kinds of soups and salads. Enjoy!
TIP: You can easily put the scones in the freezer and reheat in the oven or microwave if you don’t have the time to make fresh ones.