Bake these scones beforehand for a quick and delicious bite on the go.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
750 ml (420 g) self-raising flour
10 ml baking powder
2 ml salt
1 ml cayenne pepper
250 ml (100 g) grated Clover mature cheddar
175 ml Clover Amasi
175 ml Clover fresh cream
1 extra egg, for glazing
5 ml Clover fresh full cream milk
Clover Butro butter spread
Clover Tussers Cheese, finely grated
smooth apricot jam
Preheat oven to 200°C.
Sift flour, baking powder, salt and cayenne pepper together.
Add the cheese and mix.
Beat the Amasi, cream and 2 eggs together.
Cut liquid into the dry ingredients with a knife until a stiff dough is formed.
Turn out onto a lightly floured surface and lightly press down to a 20 mm thickness.
Cut into rounds with a floured cookie cutter and place on a lightly greased baking tray.
Leave 30 mm space between scones to allow for rising.
Beat the extra egg, add 5 ml milk and mix through.
Lightly brush the scones with the egg mixture.
Bake for 10 – 15 minutes or until a skewer comes out clean when inserted.
Serve warm with butter, cheese and jam.
Variations Sweet chilli and cheese pinwheels
Mix dough as per Cheese Scone recipe. Roll out on a floured surface into a rectangle. Spread a thin layer of sweet chilli sauce over the dough and sprinkle 125ml (50 g) grated Clover Tussers cheese over the sauce. Carefully roll the dough like a Swiss roll. Cut roll into 25mm thick pinwheels and place cut side down onto a greased baking tray. Brush tops with beaten egg mixture. Bake for 10 – 15 minutes in a preheated oven at 200°C. Serve warm. Makes about 8 – 10 pinwheels
Mince and cheese pinwheels
Follow recipe for Sweet chilli and cheese pinwheels. Replace the sweet chilli sauce with 200 ml cooked savoury mince. Replace the Tussers with Clover Gouda Cheese.