Cheese Scones in Cyprus
Now don't be thinking these are Turkish Cheese Scones (North Cyprus) and getting all excited about a twist to the classic recipe. These are in fact a classic recipe made by Cooper and his Baba Anne (Jean). Baba Anne is Turkish for Father's Mother. I thought it might be nice to take you through some step-by-step photos of how to make them. They are very cheesey and light. Nice on their own or with a lovely big bowl of soup.
All Colour Cookery by Marguerite Patten. It is an big old book, published by Hamlyn in 1975. It doesn't have a jacket anymore, but it has a lot of great recipes in it and they are all illustrated. Each recipe is given in both imperial and metric measurements This copy is spilling with recipes that Jean has collected from magazines.
Cheese Scones Step-By-Step
|2. Mix the grated cheddar into the flour mix.|
|3. Add sufficient milk to make a soft dough.|
|4. Mix the milk in with a knife.|
5. Bring the dough together with your hands. Knead gently until you have a smooth dough. Whisk an egg (this will be the glaze).
6. Shape the dough or roll until it is 1 inch/2 ½ cm thick.
7. Cut rounds out with a biscuit cutter. Try not to twist the dough as you cut it, or they will rise a bit squint. I don't mind that too much. Keep re-rolling the dough and cutting out scones until all the dough has been used.
9. Looking good!
11. Ready to go in the oven.
12. Get an adult to help you put the scones in the oven.
13. Bake for 10-15 minutes, then remove from the oven and allow to cool a little.
14. Enjoy your scones while they are still warm.
15. Share with friends.
Classic Cheese Scones
These easy cheese scones are very cheesy and light. Perfect on their own whilst still warm or served with soup.
- 200g plain flour
- 4 level teaspoons baking powder
- ½ level tsp salt
- a pinch of dry mustard
- 50g butter
- 100g grated cheddar cheese
- about 125ml milk
- 1 egg, to glaze
- 25g grated cheddar to top scones with
1. Preheat your oven to 220c/200fan/425f/gas mark 7.2. Sieve the flour, baking powder, salt and mustard together and rub in the butter.3. Knead lightly and roll out to 1 inch/2 ½ cm thickness.4. Cut out rounds with a pastry cutter.5. Place the scones on a lightly floured baking tray. Brush the scones with egg and sprinkle with cheddar.6. bake for 10-15 minutes until well risen and golden.
Note: As a variation, Marguerite suggests using 1/2 pint of tomato juice instead of milk or adding a little Marmite to the milk for extra flavour.
Jean says they taste absolutely delicious if you add some drained and finely cut sundried tomatoes to the mixture. Now I cannot wait o try that!