This is not a very accurate recipe, apologies in advance, but it is very easy and very forgiving! The only thing to remember is to be quick. This dough does not like to be over worked so rein in the perfectionist!
For non-Australian and UK residents, scones look like this:
Attribution: https://www.kidspot.com.au/kitchen/recipes/easy-pumpkin-scones-1048 The post includes a recipe for pumpkin scones.
Ingredients for Cheese Scones:
- 1 cup self raising flour
- 1 teaspoon baking powder [yes, a whole teaspoon]
- pinch of salt [parmesan is salty so don’t over do the salt]
- about 1/3 – 1/2 cup of parmesan – I used flaked but grated will do as well
- and cream…
- pre-heat the oven to fan bake 160 C [conventional oven 180 C or 350 F]
- place a piece of grease proof paper onto a flat baking tray
- mix all the dry-ish ingredients in a large bowl, including the parmesan
- make a shallow well in the middle of the dry ingredients and add a dash of cream
- using a knife, or a fork, NOT hands, start working the cream into the dry ingredients
- keep adding a bit of cream until the scone mixture starts to hold together, only then go in with your hands [you want the scone dough to stay cool]
- quickly mix the dough into a ball – do not over work!
- place on a lightly floured board and kneed just until the dough starts to feel a bit elastic
- spread out with your hands [or a rolling pin if you have one] – 1/2 to 3/4 of an inch
- cut out scones and place on baking tray
- gently kneed leftovers into another ball, flatten and cut out
- place the scone tray in the oven and bake for 15 – 20 minutes
Cooking time will vary according to your oven and how thick you made the scones. They’re ready when they have a nice pale brown blush on top [very much like the photo of the pumpkin scones above].
To serve, spread with good butter and eat. Enough for two medium sized people as an afternoon snack or to have with a bowl of soup as a simple evening meal.
Good appetite. 🙂